Cookie Dough Cupcake Recipe
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Date: 2019-10-31
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Comments and reviews: 10
PratoFundo por Vitor Hugo
Hi Jemma, about the raw cookie dough yes, I ate as well to taste the dough. But as you sell them: even it hasn't raw eggs, eating it raw isn't recommended, because the flour can be a source of contamination (infos by FDA, I don't know how the Food Standards Agency handles this issue. Flour, normally, isn't treated to kill bacteria and the processing from grain-field to flour don't kill either. The flour can have Escherichia coli. In the last May-June happened an outbreak from the strain E. coli O121 in the USA, and testing linked the bacteria in the flour. Sorry to bother with my food science stuff, hahaha /o/
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Hi Jemma, about the raw cookie dough yes, I ate as well to taste the dough. But as you sell them: even it hasn't raw eggs, eating it raw isn't recommended, because the flour can be a source of contamination (infos by FDA, I don't know how the Food Standards Agency handles this issue. Flour, normally, isn't treated to kill bacteria and the processing from grain-field to flour don't kill either. The flour can have Escherichia coli. In the last May-June happened an outbreak from the strain E. coli O121 in the USA, and testing linked the bacteria in the flour. Sorry to bother with my food science stuff, hahaha /o/
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анни елниф
Guys i just done them this cupcakes. Reporting: The texture is very nice. But i think the reason Jemma didn't cut them open for us is because that 2 cm piece if dough that you put underneath is 100% blending into whole cupcake and can not been seen or even identified when you eating them, unlike the other cupcakes recipe like Jammy Dodgers when we put biscuit on the bottom and it can been seen and taste interesting. I didn't had light brown sugar so i actually used soft dark muscovado sugar in cookie dough and cakes and its good ) Anyway i like them because of burnt butter taste yum yum )
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Guys i just done them this cupcakes. Reporting: The texture is very nice. But i think the reason Jemma didn't cut them open for us is because that 2 cm piece if dough that you put underneath is 100% blending into whole cupcake and can not been seen or even identified when you eating them, unlike the other cupcakes recipe like Jammy Dodgers when we put biscuit on the bottom and it can been seen and taste interesting. I didn't had light brown sugar so i actually used soft dark muscovado sugar in cookie dough and cakes and its good ) Anyway i like them because of burnt butter taste yum yum )
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Kelly Blake
Hi Jemma, first off i just want to say thankyou, your recipes are amazing and i have cooked many of them, i even purchased your book, Very awesome. I had been waiting for the cookie dough cupcake to come out and when i seen this i had to make them straight away, soooooooooooooooooo i have mad them twice now and both times the have sunk in the middle: -( can you tell me what i might be doing wrong please. i am from Australia and one day i will get to come and eat cake and see your shop x
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Hi Jemma, first off i just want to say thankyou, your recipes are amazing and i have cooked many of them, i even purchased your book, Very awesome. I had been waiting for the cookie dough cupcake to come out and when i seen this i had to make them straight away, soooooooooooooooooo i have mad them twice now and both times the have sunk in the middle: -( can you tell me what i might be doing wrong please. i am from Australia and one day i will get to come and eat cake and see your shop x
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E E
To bad the FDA in the USA says we can't eat raw flour anymore because of E coli. (nevermind the salmonella in eggs, now we can't even eat raw flour. They've recalled millions of pounds of flour this year alone due to the nasty bacteria being present. [Boooo] I developed a raw cookie dough recipe using gluten free flour but it's just not the same - the texture is totally different. Do I still risk it and eat raw wheat flour? You betcha. lol
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To bad the FDA in the USA says we can't eat raw flour anymore because of E coli. (nevermind the salmonella in eggs, now we can't even eat raw flour. They've recalled millions of pounds of flour this year alone due to the nasty bacteria being present. [Boooo] I developed a raw cookie dough recipe using gluten free flour but it's just not the same - the texture is totally different. Do I still risk it and eat raw wheat flour? You betcha. lol
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danielle bain
I really enjoyed making these and good to find a recipe for safe cookie dough I did find that my cookie dough in my cake was stuck to the paper and came separate from the cake which was a bit disappointing I froze them like it says. I think next time I will put a little cake mix then a cookie dough then more cake mix to make sure it doesnt happen. Love u cupcake jemma I make loads of ur cakes they're amazing
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I really enjoyed making these and good to find a recipe for safe cookie dough I did find that my cookie dough in my cake was stuck to the paper and came separate from the cake which was a bit disappointing I froze them like it says. I think next time I will put a little cake mix then a cookie dough then more cake mix to make sure it doesnt happen. Love u cupcake jemma I make loads of ur cakes they're amazing
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Huda Khan
this is different to the recipe in your book. the cookie dough in my cupcakes didn't keep the cube shape, instead melted to the bottom. so in the end it was a cupcake on top of a crunchy cookie. was still yummy. I did make sure to freeze the cookie dough overnight and I didn't let the frozen cookie dough sit for even more than 2 minutes. quickly put tray into oven. where did I go wrong?
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this is different to the recipe in your book. the cookie dough in my cupcakes didn't keep the cube shape, instead melted to the bottom. so in the end it was a cupcake on top of a crunchy cookie. was still yummy. I did make sure to freeze the cookie dough overnight and I didn't let the frozen cookie dough sit for even more than 2 minutes. quickly put tray into oven. where did I go wrong?
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Annesways
this years christmas at my inlaws we were with 15 people and I was in charge of the dessert. Surely I had to impress them, and your twelve bakes of christmas were a true inspiration I ended up making a bunch of tiny mince pies with your mince meat recipe, along with a big C&D style cake. Thank you for sharing your talent and inspiring us all to get baking and get creative
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this years christmas at my inlaws we were with 15 people and I was in charge of the dessert. Surely I had to impress them, and your twelve bakes of christmas were a true inspiration I ended up making a bunch of tiny mince pies with your mince meat recipe, along with a big C&D style cake. Thank you for sharing your talent and inspiring us all to get baking and get creative
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Olive Murillo
Jemma I know you're sick, so please forgive me for loving your husky voice. I'm an avid from the Philippines and I know I can't reach C&D because I know a one way ticket would cost more than my arms, legs, and kidney. so thank you very much for sharing your wonderful recipes with us, more power and God bless merry Christmas and happy new year
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Jemma I know you're sick, so please forgive me for loving your husky voice. I'm an avid from the Philippines and I know I can't reach C&D because I know a one way ticket would cost more than my arms, legs, and kidney. so thank you very much for sharing your wonderful recipes with us, more power and God bless merry Christmas and happy new year
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Zaelle
Hi Jemma I'm definitely saving the cookie dough recipe for some homemade cookie dough ice cream One issu I have with your recipes though is that self-raising flour is not available where I live. What ratio of baking powder do you recommend to add to the amount of flour to get the same result? Have a great new year's eve
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Hi Jemma I'm definitely saving the cookie dough recipe for some homemade cookie dough ice cream One issu I have with your recipes though is that self-raising flour is not available where I live. What ratio of baking powder do you recommend to add to the amount of flour to get the same result? Have a great new year's eve
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julie cruz
I didnt understand why americans like buttercream so much, it's SO COMPLETELY SWEET, but then I understood that brazil's sugar is much sweeter than in other places. So everytime I tried to make it using the same amount of sugar, it ended up being really really really sweet, it wasn't good.
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I didnt understand why americans like buttercream so much, it's SO COMPLETELY SWEET, but then I understood that brazil's sugar is much sweeter than in other places. So everytime I tried to make it using the same amount of sugar, it ended up being really really really sweet, it wasn't good.
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