Are you getting tired of buttercream frosting? Today, I give you an alternative to buttercream, chocolate, and cream cheese frosting: chocolate chip cookie dough.
Lately, my Facebook feed is filled with time lapse cooking videos. They make cooking and baking look easy and rather approachable. A few weeks ago, I saw cookie dough frosting. Who doesn't like to eat raw cookie dough? Without any eggs, this cookie dough has no risks other than being ridiculously delicious.
When I attempted to find the recipe again, I didn't think to look on Facebook. I searched cookie dough frosting on Pinterest and found a recipe I thought was similar (it wasn't until today that I realized I could search for it on Facebook).
Cookie Dough Frosting
1/2 cup (1 stick) vegan butter, softened to room temp (this is key)
3/4 cup light brown sugar
1 tsp vanilla
1 1/4 cup flour
1/2 tsp salt
4 Tblsp nondairy milk
1 cup enjoy mini chocolate chips
Using your stand mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Gradually add the nondairy milk until desired consistency is reached, and beat the frosting until fluffy. Gently fold in chocolate chips.
Substituting the flour with Bob's Red Mill Gluten-Free Flour blend and the butter for earth balance, the gluten-free vegan version was quite tasty.
But what kind of cupcakes needed gluten-free vegan cookie dough frosting? Marble!
Marble Cupcakes, adapted to be gluten-free and vegan from Sally's Baking Addiction
1 2/3 cups (210g) Bob's Red Mill Gluten-Free Flour Blend, or your favorite blend
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (115g) vegan butter, melted
1 cup (200g) granulated sugar
1 flaxseed egg (2 Tblsp flaxseed meal, 3 Tblsp water, 1/8 of a tsp baking powder)
1/4 cup (60g) applesauce
3/4 cup + 1 Tblsp (195ml) nondairy milk, divided
2 tsp vanilla extract
1/4 cup (21g) unsweetened cocoa powder
Preheat oven to 350°F (177°C).
Line muffin pan with cupcake liners. This recipe will make about 14 cupcakes.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large microwave-safe bowl, melt butter.
Whisk in sugar. The mixture will be gritty.
Stir in flaxseed egg, applesauce, 3/4 cup milk, and vanilla extract until combined.
Slowly mix in dry ingredients until no lumps remain.
Transfer 3/4 cup of batter to another medium bowl.
Mix in cocoa powder and 1 Tblsp milk until combined.
Chocolate batter will be thicker, almost like a brownie batter.
Spoon 1 Tblsp of vanilla batter into each cupcake liner.
Top with a spoonful of chocolate batter, then more vanilla.
Swirl the batters together using a toothpick. Really swirl them to create the marbled design.
Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before frosting.
When you're ready to frost the cupcakes, use an ice cream scoop to plop generous amounts on top of the cupcakes. This will ensure that you need a glass of milk to go with your cupcakes.