Fruity Cookie Cups


It’s like I’m a grown up now. When I was younger if something didn’t work out I’d just move on to the next thing. I didn’t really care nor want to know why it didn’t. If felt easier to just move forward then trying to stay put. 

Now I am more curious to why something didn’t work and how do you fix it. Sometimes it’s something simple sometimes it’s a combination of things and that starts the trial and error. 

I bought this novelty cookie pan thinking how great it was going to be to make cookie cups for everything for the rest of my life. Of course it sat on the shelf for ages before I finally got around to using it. I thought right away that I would try the recipe on the packaging as they should know what they are talking about. 

However, they failed and when I say failed I mean they didn’t turn out at all! So, the trial and error began. I tried keeping the dough in the fridge I tried greasing and flouring the pan, but at the end the dough was just not right. I have read that American butter has more water in it and that European butter has more fat and that can cause issues when baking. As the pan hails from American then I have to assume the recipe was tested in America…that and it is in cups and stuff. 

So, I tried the sugar cookie recipe you see below and I managed to get results, but not after changing the method as well. Instead of making balls and squishing them down I ended up rolling the dough out and cutting out circles and making sure the pan was greased properly I succeeded in making cookie cups filled with whipped cream cheese and topped with fruit. 

After all that here is officially how I finally made these super tasty fruit cookie cups! I am glad I didn’t just move on, the effort was worth it! See, I’ve grown up a bit. Also if you don’t have one of these fancy pants novelty cookie pans then just cut your cookies into circles and follow the instructions below!


Fruity Cookie Cups

cookie cups
200g unsalted butter
280g golden caster sugar
1/2 tsp vanilla extract
1 medium egg
400g plain flour
salt
1/2 tsp cream of tartar

Beat the butter and sugar together light and fluffy. Mix in the egg until combined. Add the flour, salt, and cream of tartar and mix well! Separate into two parts and wrap in cling wrap and place in the fridge for at least 30minutes or so. This is when I heat the oven to 170C/325F/gas3.

Grease your novelty cookie cup pan with butter, if you don't have one turn your muffin pan upside down and grease the the outside cups. Roll out half of the cookie dough and cut out circles that match whatever pan you're using and place on the greased pan. Bake for 10 minutes. The cookies should only be slightly brown on the edges. Take off the pan as soon as you can touch them, otherwise even though properly greased they may stick as they cool. 

filling:
280g cream cheese 
2 tablespoons of sugar
various fruits, chopped

Whip it up together. Put in a piping bag and pipe into your cookie cups. Top with your chopped up fruits! 



notes: recipe is adapted from the hummingbird bakery cookbook - the novelty bake tin can be seen in this Five on Friday post. Check out my instagram (@unitedcakedom) for all the failed attempts! 

challenges: Treat Petite hosted by The Baking Explorer with Cakeyboi 

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