Confetti Cookies with Birthday Cake Crumbs

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

For my birthday this past weekend I made myself some birthday cookies. I wanted a simpler non-cake recipe to just make life easier on myself and this recipe fit the bill as I wanted a special cookie. I have had the Toronto Cooks cookbook since its release in the fall of 2014. I have my list of must makes and yet I haven’t actually tried a recipe yet because these are signature recipes from Toronto’s best restaurants; which means some of these ingredients may not be the easiest to find when I want or are a tad pricy. When I first saw this recipe from Momofuku Milk Bar (a place on my must visit list) I had no idea who Christina Tosi was; a year plus later and I she is a judge on Masterchef and when I revisit this cookbook I recognize her face and get some context. It’s funny how somethings come together like this because if I had made this recipe before I wouldn’t have appreciated the recipe as I didn’t know all that Christina Tosi is in the culinary world.

Slightly altered From Toronto Cooks

Yield/Serving: 16 big cookies
Prep Time: 30 min.
Inactive Time: 1 hour to 1 week
Cook Time: 18 min.
Difficulty level is: Medium

Ingredients
Birthday Cake Crumb
• ¼ cup granulated sugar
• 1/3 tbsp golden brown sugar
• 6 tbsp cake/pastry flour
• ¼ tsp baking powder
• ¼ tsp kosher salt
• 2 tbsp confetti sprinkles
• 2 tbsp grapeseed oil
• 1 tbsp pure vanilla extract
Confetti Cookies
• 2 sticks butter, as room temperature
• 1 ½ cups granulated sugar
• 1 tbsp corn syrup
• 2 eggs
• 2 tsp pure vanilla extract
• 2 ½ cups all-purpose flour
• 2/3 cup milk powder
• 2 tsp cream of tartar
• 1 tsp baking powder
• 1 ¼ tsp kosher salt
• ¼ cup rainbow sprinkles
• birthday cake crumb recipe

Assembly
Birthday Cake Crumb
1. Preheat oven to 300°F.
2. Line a baking sheet with a silpat.
3. Using a stand mixer with the paddle attachment mix the sugars, flour, baking powder, salt and sprinkles on low speed until well combined.
4. Add in the oil and vanilla extract and mix until the ingredients start to become moist and form clusters.
5. Drop clusters onto silpat and bake for 20 minutes, breaking up into cluster occasionally.
6. Remove from the oven and let cool on baking sheet completely before removing.
7. Place in an air-tight container.
Confetti Cookies
8. Line 2 baking sheets with parchment paper.
9. Using a stand mixer with the paddle attachment cream the butter, sugar and corn syrup on medium-high speed for 2 – 3 minutes; scrapping down the sides as needed.
10. Add the eggs and vanilla and beat for 7 – 8 minutes; until the batter is fluffy and pale.
11. Reduce speed to low and add flour, milk powder, cream of tartar, baking powder, salt and sprinkles.
12. Mix until dough just comes together; but no longer than 1 minute.
13. Scrape down the sides and add the cake crumbs on low speed, for about 30 seconds.
14. Using a tablespoon and scoop dough onto parchment paper 4” apart and pat the tops down.
15. Wrap the baking sheet with plastic wrap and refrigerate for at least one hour and up to 1 week. (Do not bake a room temperature as they will not bake properly.)
16. Preheat oven to 375°F.
17. Baking one pan at a time bake for 18 minutes. The cookies should be a light brown and the tops puffed and crackled.
18. Remove from the oven and let remain on the parchment paper for 1 more minutes and then transfer to a cooling rack to cool.
19. Repeat until all cookies are baked.

Tips
• An easy cream of tartar substitute is for every ½ tsp of baking soda use 1 tsp of lemon juice or white vinegar.
• Crumbs will keep for up to 1 week in an airtight container or for 1 month in the freezer.
• Cookies will keep for 5 days in an airtight container.

Please Enjoy

My thoughts
This recipe has lots of steps and requires some accuracy, yet it didn’t feel like it took that long; but it kind of did. The cookies itself were crunchy on the outside and soft in the centre. The cookie crumbs didn’t really form clusters but there were still a great crunchy addition to the recipe. The shelf life wasn’t 5 days as listed as I’m on day 4 of my leftover test cookie and it’s pretty hard. For me the shelf life is more at the 2 to 3 day mark; but they won’t last that long as all of my cookies were gone by day 2. However; if you like your cookies on the harder side then none of this will really matter to you I just prefer a softer cookie. I also didn’t use milk powder as this is an expensive ingredient that comes in big quantities so I skipped this ingredient and the recipe turned out good. I also thought I had cream of tartar on hand as this is a baking staple ingredient for me and I had actually run out. With all of the above being said this was a great recipe and easy to follow and even all of these adjustments the cookies still turned out well. I’m not sure if it’s because I feel comfortable enough in my baking that I can make adjustments on the fly and still expect good results or this recipe has a larger margin of error lol. In any event this is a great recipe I will be making again and I could see myself baking these as an alternative to a birthday cake again.

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

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100th Post – Candy Confetti Cupcakes

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

Wow 100 posts! To celebrate my 100th post I decided to make cupcakes from scratch. I have been apprehensive making cupcakes as mine never seem to get enough rise or lift and it’s quite vexing to me. I have been working on my cupcake decorating and piping techniques and I’m quite pleased with how my skills are growing. When I started I was using and offset spatula to decorate and now I have graduated to a proper piping bag and everything. So cheers to my first 100 posts and too many, many, many more to come.

Yield/Serving: 24
Prep Time: 25 min.
Cook Time: 15-18 min., cupcakes
Difficulty level is: Medium

Ingredients
Cupcakes
• 1 cup 2% milk, at room temperature
• 4 large egg whites, at room temperature
• 1 whole egg, at room temperature
• 2 tsp pure vanilla extract
• 3 cups cake flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter, softened and cut into cubes
• ½ cup sprinkles, or quinns
Maple Buttercream Frosting
• 1 cup unsalted butter, softened and cut into cubes
• 1 cup pure maple Canadian maple syrup
• 3 cups confectioners’ sugar
• 1 tbsp pure vanilla extract
• Food colouring
• Non-pareils Sprinkles, coloured sugar, candy pearls, for decorating the top

Assembly
Cupcakes
1. Pre-heat oven to 350°F.
2. Prepare two muffin pans and line with cupcake liners and set aside.
3. In a large bowl combine egg whites, egg, vanilla extract and ¼ cup of milk and whisk.
4. Using an electric mixer using the paddle attachment, combine the flour, sugar, baking powder, baking soda on a low speed for half a minute or so.
5. Add in the butter and blend for another half minute then add the remaining milk and mix until just moistened.
6. Now increase the speed and continue to mix for one and a half minutes.
7. Slowly start adding the egg mixture stopping between ever so often to allow the flour to absorb the egg mixture.
8. Once all of the egg mixture has been added fold in the sprinkles by hand until just combined.
9. Pour mixture into cupcake liners about ¾ of the way add bake for 15-18 minutes or until a cake tester comes out clean when inserted.
10. Remove from baking pans immediately and let cool completely on a wire rack.
Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add vanilla extract and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Slowly add in the maple syrup and the food colouring until desired colour is achieved
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Please Enjoy

Reviews
“You can tell your wife, I don’t like maple (but yes of course I still took a cupcake, I’m not stupid) and that she used the perfect amount of maple because it wasn’t overpowering…just a hint so it was yummy.”

Surprisingly there are many people, who don’t like maple syrup, and you call yourselves Canadians, it’s almost sacrilegious. They still enjoyed my cupcakes though as it wasn’t heavy on the maple syrup. It probably helped that the maple syrup I used is from one of my dad’s students as their parents own a maple syrup farm. You can really taste the difference when you have true & pure maple syrup versus the artificial brands.

My thoughts
I was pleasantly surprised with this one. I was putting a lot on this one recipe as it’s for my 100th post, but it came out great. Every time I looked through the oven window the cupcakes were doing its thing and looking great. The sprinkles in the batter added a lovely color to the cupcake and I made the icing it one of my favourite colours. Next time I will try to see if I can make the batter moister somehow. It wasn’t dry, but I just want to see if I can make is moister like the ones I get from the bakeries. I liked how it wasn’t too dense, as I prefer my cupcakes to be more light and airy versus dense. I think I have my scratch cupcakes recipe, now to start tweaking it.

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista


C.C.’s 100th Post - Candy Confetti Cupcakes - Candy Coated Culinista

C.C.’s 100th Post – Candy Confetti Cupcakes – Candy Coated Culinista

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