...Last Year's Girl (guest recipe post)

For my first ever guest post, I have a recipe from the awesome Lisa-Marie of Last Year's Girl, a quite frankly brilliant music blog! As well as our name, Lisa-Marie and I share many things - a love of tea and cake,  of punk/folk music, of photography (though Lis actually also has a talent for it!), of  reading until later than we should be awake, the need for many, many 50s style dresses, and a penchant for skinny punk boys with acoustic guitars. We also share our very own hashtag on twitter - #LisaMariesAreAwesome .

#LisaMariesAreAwesome

This post came about a couple of drinks into a Friday night gig, when Lis was being VERY excited about this cupcake recipe. I love eating cupcakes, but I don't enjoy the faff of making them, so this seemed like the perfect guest post!

So, here's the girl herself :

I am a lady who likes her desserts. And when these little beauties - combining two of my all-time favourite things in the form of cupcakes and cookie dough - I couldn't resist giving them a go.

There's just one problem: I'm not exactly your 1950s housewife type. But hey, what I lack in a piping bag and the knowledge of what differentiates between baking powder and baking soda I make up for in enthusiasm. Much batter was consumed in the making of these cupcakes.

The original recipe makes 24, so I cut the quantities substantially to avoid drowning in baked goods all weekend. I'd recommend using muffin cases rather than fairy cake sized ones, because there's a lot going on here.

xxx

Chocolate Chip Cookie Dough Cupcakes

(From Tidy Mom)

For Cupcakes

• 3 sticks unsalted butter, at room temperature
 

• 1½ cups light brown sugar, packed
 

• 4 large eggs
 

• 2 2/3 cups self-raising flour
 

• 1 tsp. baking powder
 

• 1 tsp. bicarb 0f soda
 

• ¼ tsp. salt
 

• 1 cup milk
 

• 2 tsp. vanilla extract
 

• 1 cup chocolate chips

For Cookie Dough Filling

• 4 tbsp. unsalted butter, at room temperature
 

• 6 tbsp. light brown sugar
  

• 1 cup plus 2 tbsp. self-raising flour
 

• 7 oz. sweetened condensed milk
 

• ½ tsp. vanilla extract
 

• ¼ cup chocolate chips

For Icing

• 3 sticks unsalted butter, at room temperature
 

• ¾ cup light brown sugar, packed
 

• 3½ cups icing sugar
 

• 1 cup all-purpose flour
 

• ¾ tsp. salt
 

• 3 tbsp. milk
 

• 2½ tsp. vanilla extract

Make the Cakes...

1. preheat the oven to 350° F.
2. Cream together butter and sugar until light and fluffy,
3.  Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Mix  flour, baking powder, baking soda, and salt together in bowl.
5. Alternating, ad a bit of the dry ingredients then a bit of milk to the wet ingredients bowl, till just incorporated
6. Add vanilla.
7. Add chocolate chips.
8. Divide the batter evenly between 24 cupcake cases. Bake for 18-20 minutes, allow to cool, then remove from pan to cool completely.

Make the filling while they cool...

1. Cream butter and sugar in a mixing bowl until light and fluffy
2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
5. Cut a cone shape from the middle of each cupcake, and add a blob of the cookie dough mixture

Make the icing

1. Beat butter and brown sugar till fluffy
2. Mix in the icing sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and combined.
5. Add to cupcakes and sprinkle on chocolate chips

As the first image of the post suggests, these should be accompanied by a cup of tea! 

Thanks Lis! x

p.s. Siobhan, Dee and I have guest posted our experiences of 'becoming a bride' on Cakes and Bunting! Please do have a look!

p.p.s I have no idea what is going on with the HTML in this post, the spacing is all weird. SORRY!