My most youthful turned one path back in September and we hosted a Cookie Monster get-together for him as a family.
My children love Sesame Street and Cookie Monster is one of their most loved characters. It just appeared to be all in all correct to center his little gathering around that fuzzy treat enthusiast!
These cupcakes are ideal for a Cookie Monster party since they're so natural to assemble.
No insane funneling of hide or drawing on senseless eyeballs. They're one of my most loved cupcakes I've made. What's more, my children thought they were clever.
Also try our recipe : REESE’S PEANUT BUTTER CUPCAKES
- 1 box chocolate cake mix
- 1 c. buttermilk
- 1/2 c. oil
- 3 eggs
- 24 white cupcake liners
- 2 packages large candy eyeballs
- 1 package miniature Chips Ahoy Cookies
- Marshmallow Buttercream Frosting
- 1 c. butter, softened but not to room temperature
- 1 1/2 c. powdered sugar
- 1 (7oz) jar marshmallow fluff
- 1/4-1/2 tsp. almond extract
- blue food coloring
Instructions :
- Preheat oven to 350°F. Place cupcake liners into muffin cups.
- Place cake mix in the bowl of an electric stand mixer. Add buttermilk, oil, and eggs. Mix to combine well.
- Fill cupcake liners 2/3 full and bake for 15-17 minutes. Remove from oven and set cupcakes on cooling rack to cool.
- Prepare the frosting by placing the butter in a medium/large bowl. Beat the butter with a mixer until nice and fluffy. Add a small amount of food coloring.
- Add the powdered sugar about a 1/2 c. at a time till well combined with the butter. Then add the almond extract and marshmallow fluff. Add more food coloring if a darker blue is desired.
- Place the frosting in a 16oz frosting bag fixed with a Wilton 1M star tip. Pipe frosting evenly over cupcakes in a swirl motion and top with two candy eyeballs. Then press a cookie into the front of the frosting.
Source : bit.ly/2Ui5PwY
Read more our recipe : MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
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