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Preheat the toaster oven or regular oven to 350oF (180oC)
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Line a small cupcake tray with 4 cupcake liners*
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Place your cookie dough ball into the liner
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With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
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Beat in the egg until combined
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Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
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Spoon the mixture into the paper cases until they are ¾ full.
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Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
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Store the cupcakes at room temperature for up to 3 days.
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Decorate them with cookie dough buttercream frosting. (recipe in blog post)
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Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.