We got a message from one of our fans Miss Scarlett:
As requested, here is our recipe and some sweet tips on how to make these yummy in the tummy treats. If you plan on giving them to a friend, make sure you make extra as your friends will probably ask you for more:)
Here is a sugar cookie recipe that is easy and so far full proof for me.
1 cup butter
1/2 cup sugar
1 large egg
1 Tablespoon vanilla extract---> DO NOT SKIMP, buy the real vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
-preheat oven 350 degrees or 180 Fahrenheit. Put it on convection oven mode or in simple terms fan mode.
1.mix sugar and butter until creamy
2. add in egg and vanilla
3. blend in flour and baking powder until well blended
Now here's the trick, don't use the dough right away. Roll out your dough into a sausage and wrap it in cling wrap. Just like how they do with Pillsbury ready made cookie dough.
Refrigerate for 1 hour or freeze for 30 minutes. Then its ready to roll and cut out your shapes.
Once you cut out the shapes and stick your cookie sticks in, its ready to bake for about 10-12 minutes.
Icing:
16 ounces icing sugar
3 tablespoons of meringue powder
1/3 cup warm water
mix all together and its ready
Coloring: The best type are color pastes Wilton Brand b/c the drip water type---1) adds too much liquid into the icing making it really watery 2: the color just doesn't come out as nice.
Name of the Colors I used: Wilton Color :rose, sky blue, leaf green, lemon yellow, red red
Look for Wilton Brand coloring, Meringue Powder in any of your specialty food stores or if you're in the neighborhood in HK we got it. Oh and one more thing...Wilton also has the pretty white cookie sticks available. If you can't find them, try the bamboo skewers. I know it just doesn't look the same but its the best way around it if Wilton is not avail. in your area.
Hope y'all enjoy making your cupcake cookies:)
