Cupcake Pinata Cookies
Ann Reardon from YouTube's How to Cook That makes these fabulous little cookies
- 14186 Views
- 3 Comments
Ready Time
1 hrs 20 mins
1 hrs 20 mins
Preparation
60 mins
60 mins
Cooking
20 mins
20 mins
Serves
1 hrs 20 mins
Ready Time
Ready Time
60 mins
Preparation
Preparation
20 mins
Cooking
Cooking
Serves
Ann Reardon is a self-confessed fan of amazing desserts, cakes and chocolate.
A food scientist, dietician, wife and mum, Ann has been using Breville products in her inspiring kitchen, which can be seen in videos on YouTube.
A global baking and YouTube sensation, How to Cook That is Australia's most popular baking channel with more than 1 million subscribers. Hop online each Friday night to view Ann's next sensational creation.
Ingredients
- My Sugar Cookie Recipe
- 130g (4.59 ounces) butter
- 175g (6.17 ounces) or 3/4 cup caster sugar
- 1 egg
- 2 cups or 323g (11.39 ounces) plain or all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 tablespoon vanilla extract
- Sugar Cookie Frosting Recipe
- 1kg (1.2lbs) sifted icing sugar
- 100g (3.52 ounces) powdered egg white or 124g (4.38 ounces) pavlova magic mix
- 100ml water
- plus an additional 4-7 tablespoons water to get the correct consistency
- To Decorate
- Nerds or mini M&M's for filling
- pink and blue food colouring
Method
- Combine butter, sugar and vanilla in the bowl of an electric mixer fitted with the scraper paddle. Mix on low speed for 1 minute until it’s just combined. Do not use high speed.
- Add egg and mix again on low speed until just combined. Add the flour and the spices; mix on low speed for about 2 minutes.
- Place half of the mixture onto a sheet of baking paper and flatten it down. Place a second sheet of baking paper on top and use a rolling pin to flatten the dough. (See Ann’s extra tips in the video for this step).
- Slide the dough onto a tray and refrigerate for a few hours to chill. Repeat with remaining dough.
- Use cookie cutters to cut biscuits. Place onto baking trays and bake in a preheated oven (180°C/ 355°F) for 10 minutes. Turn once for even browning. Do not overcook. Allow cookies to cool before icing.
- To make icing, combine sugar, egg white mixture and the 100ml water and mix on low speed to combine. Add 2 extra tablespoons water and mix on high speed for a few minutes.
- Divide icing into three bowls and colour two with food colouring. Spoon icing into a zip-lock plastic bag and cut a very small hole at one end. Decorate cookies as directed by Ann in her video.
Cupcake Cookie Cutters (In Australia) http://goo.gl/L0oeqB
Comments
Fabulous idea & a great, well presented video!!
Thanks Sharon! and they taste so good too! We love Ann!
I really enjoyed watching your CUPCAKE PINATA.