Can’t choose between cupcakes and cookies? Get the best of both worlds with these sweet little treats, topped off with a generous swirl of creamy strawberry icing!

Prep:
30 min
Cook:
20 min
Serves:
12

Ingredients

Cupcakes
  1. 1 1/2 cup (225g) plain flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 120g unsalted butter, room temperature
  5. 1 cup (160g) brown sugar, lightly packed
  6. 2 tsp Queen Vanilla Bean Paste
  7. 2 large eggs
  8. ½ cup (125ml) buttermilk
  9. ½ cup (90g) small chocolate chips or finely chopped dark cooking chocolate
Cookie Dough
  1. 60g unsalted butter, room temperature
  2. 1/3 cup (55g) brown sugar, lightly packed
  3. 1 tsp Queen Vanilla Bean Paste
  4. 2 tsp milk
  5. ¾ cup (110g) plain flour
  6. 2 tbsp Dr. Oetker Sugar Strands
  7. ¼ cup (45g) white chocolate chips or finely chopped white chocolate
Cream Cheese Icing
  1. 250g cream cheese
  2. 120g unsalted butter, room temperature
  3. 3 tsp Queen Strawb’ry & Cream Flavour for Icing
  4. Queen Hot Pink Food Colour Gel
  5. 2 cups (300g) icing sugar, sifted
  6. Dr. Oetker Sugar Strands

Method - Cupcakes

  1. Step 1

    Preheat oven to 160°C (fan forced). Line a 12-hole cupcake tin with cupcake cases. Combine flour, baking powder and salt in a bowl. Set aside.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lightened in colour. Add sugar and Vanilla Bean Paste and continue mixing on high for 3 minutes.

  3. Step 3

    Beat in eggs one at a time, mixing until combined. With mixer on low, add a third of the flour mixture followed by half of the buttermilk. Repeat, finishing with the flour and mix until just combined. Add chocolate and fold to incorporate.

  4. Step 4

    Fill cupcake cases to ¾ full and bake for 20 minutes or until they spring back when lightly pressed. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Method - Cookie Dough

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and Vanilla Bean Paste until light and creamy. Add flour and milk and mix until a soft dough forms. Add Sugar Strands and chocolate chips, mixing on low until just combined. Roll into balls and refrigerate to firm up.

Method - Cream Cheese Icing

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter, Strawb’ry & Cream Flavour for Icing and a few drops of Hot Pink Food Colour, mixing until combined. Do not over mix. Add icing sugar and mix until just incorporated.

  2. Step 2

    Spoon into a piping back fitted with a star tip. Pipe onto cooled cupcakes, top with Sugar Strands and a cookie dough ball.

Recipe notes:
Do not over mix the cream cheese icing, as the cream cheese gets soft and loses its shape and firmness. Mix until just combined and smooth.

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