I’m not sure if I had mentioned this in a previous post… but I am a self-taught baker/cake decorator. Much of what I’ve learned has come from YouTube, as well as other blogs and Cake Central. Well, it has been a while since I’ve browsed YouTube for new cake/baking tutorials. So I was thrilled the other day, when I discovered a great “new” YouTube channel called “Crumb Boss.” They’ve been around since last January (I believe), I can’t believe I hadn’t found them sooner! The two women who make the videos (The Crumb Boss and Steph the Producer) are a riot! They have great introductory recipes for beginners as well as some very informative recipes for people looking to try something a little less basic (Zabaglione, anyone?). I highly recommend you check them out!
Okay, so my post is starting to sound like a review and endorsement for The Crumb Boss… but the real reason for this post is the cupcakes I made, inspired by their video “Chocolate Chip Cookie Dough Cupcakes!” The icing is what really makes this cupcake- an eggless cookie dough, mixed into her Swiss style buttercream. I’ve made a cookie dough filling before, but it was with an American buttercream that was much sweeter than I prefer my icings to be! I mix so many things into my Swiss Meringue Buttercream, I can’t believe I hadn’t thought of this. The Crumb Boss is brilliant!
So, when I had leftover vanilla batter from a cake I was working on, I mixed in some chocolate jimmies (or sprinkles) so my cupcakes would be chocolatey-chippety. I mixed up my eggless cookie dough, and I was about to mix up my buttercream as usual (recipe here), but then I was inspired… I still had my brown sugar out from the cookie dough… brown sugar is a key ingredient that gives chocolate chip cookie dough it’s flavor. That’s right! I substituted the granulated sugar in my recipe for brown sugar! It was a very subtle, yet yummy difference. Next time (and there will be a next time), I think I will try part, if not all, dark brown sugar to give it a more noticeable brown sugar flavor. As it was (with the light brown sugar) it paired SO well with the cookie dough, that I then mixed in.
The result, delicious!
Thank you Crumb Boss for inspiring this creation! While I used my own recipes, I highly recommend checking out “Crumb Boss TV” if you want to try these and are looking for a great Vanilla Cake, Swiss style buttercream (Crumb Bosses recipe differs from mine), and eggless cookie dough… I can’t wait to try some of the other recipes myself!
I couldn’t resist taking some pictures of the cupcakes in these adorable “spider” cupcake stands I picked up at Michael’s, I’m going to have to make some Halloween cupcakes just for these!
Happy Caking 🙂
July 19, 2012 @ 11:08 am
your crumb boss cupcakes look beautiful. I've been wanting to make this too. but not use her recipes cuz her vanilla cake recipe doesn't get too many great reviews and it seems too eggy and not enough butter, but i loved her idea of mixing the buttercream with cookie dough. so did you use warrens yellow cake recipe for these?? also, have u ever considered filling the baked cupcake centers w/ cookie dough? anyway, the way u frosted your cupcakes looks awesome i definitely want to try your buttercream recipe.
July 24, 2012 @ 11:36 pm
Hi! Thank you! Yes, I really don't care for the Crumb Boss vanilla cake recipe. I tried it SO many times and could never quite get it to turn out well, especially with cupcakes where I like a nice "pretty" top. I do use Warren Brown's yellow butter cake exclusively as my vanilla recipe now. He also has the best white cake I've ever tried in his "Cake Love" cookbook! I used my own buttercream because I don't like using shortening or powdered sugar in my icing… but I used her eggless cookie dough as the mix in, it was much better than others I've tried. I hadn't considered filling the cupcake, but that's a great idea!!