Cupcakes from sugar cookie dough? Yes! And they're super easy, super rich, and super surprising with preserves inside.
Bake-Off® Contest 46, 2013
Brenda Watts
Gaffney, South Carolina
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1
-
roll Pillsbury™ refrigerated sugar cookie dough
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2
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eggs, separated
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1/2
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cup Jif® Chocolate Flavored Hazelnut Spread
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1/2
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cup half-and-half
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3/4
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cup red tart cherry preserves
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1
-
can Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
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18
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maraschino cherries with stems
Steps
-
1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
-
2
In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
-
3
In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
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4
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
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5
Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
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6
Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
-
1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
-
2
In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
-
3
In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
-
4
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
-
5
Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
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6
Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 15%
-
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 3g
- Cholesterol
- 25mg
- 8%
- Sodium
- 160mg
- 7%
- Total Carbohydrate
- 43g
- 14%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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