hello I'm here at the chrome Cinderella
shop in Soho and today I'm going to
share a real crumbs abilities inside
secret it's these guys cookie cups this
is an idea that my friend will had a
while back to bake a cake inside a
cookie which I dutifully did and this
was born and it is really simple and
really cute and I'm going to show you
how to make it a secret don't tell
anyone so I'm going to start by making
the cookie part of a cookie Cup and that
is really simple I'm just going to start
by mixing my dry ingredients together
and I have 250 grams of plain flour here
I'm going to add to that 1/2 a teaspoon
of salt and 1/2 teaspoon of bicarb and
I'm also going to add my chocolate chips
in at this stage and I have here a 70%
cocoa chocolate and I've got 100 grams
of it and I've basically whisked it up
in a food processor to get really
SuperDuper fine you can do this
with a knife but you're going to have to
make it really small because what you
don't want is really huge chunks of
chips so I'm going to add that in and
whisk it what about and once that's
thoroughly mixed just put that to one
side because you're going to need it
later but for now I'm going to beat some
butter and sugar together and I have 115
grams of soft unsalted butter and then I
have three different kinds of sugar
today I've got 2 tablespoons of castor
sugar 2 tablespoons of Demerara sugar
and then 170 grams of light soft brown
sugar I'm just going to put them all in
and beat it up until it's combined
so once that's combined you don't want
to make it pet and fluffy or anything
just just to combine leave that for a
second and now I'm just going to whisk
an egg with a teaspoon of vanilla
extract once your egg and vanilla are
all mixed together you need to work it
in with the butter and sugar and just
give it a little mix
once that's done just grab your dry
ingredients back and whack them in and
I'm going to fold them in really slowly
so my dough is come together and it's
nice and sort of malleable if it feels
too soft just whack it in the fridge for
about 10 minutes before you start the
next bit and the next bit is to make the
cookie cut part so I have a mini cupcake
pan 24 and already greased I just
sprayed some effects spray grease on it
you can do a butter and a brush if you
like and I'm going to use about 15 to 17
grams per hole so just grab a little
blob off out of the bulk of your dough
and weigh it and then just roll it into
a ball and pop it into your pan I just
keep going until you've got the whole
pan filled
now they're not looking very cup like at
the moment but there's a quick fix for
that so I'm going to be using this
little thing so if you find like
Ronnie's have something similar size and
shape to this this is just a little
rolling pin and I've got a bowl of flour
here just going to dip it in there just
stop it from sticking and then I'm just
going to press down on each one to make
a
and once all your cookie cuts are formed
just pop that tray in the fridge and
then get on with an exit now it's time
to get on with the sponge batter part of
the equation now I've only just used
half of my cookie dough that amount will
probably make two trays of that but the
good thing about cookie dough is you can
wrap it up and put it in fridge and use
it a couple of weeks later so that's
good but this part of it there is not
really any way of dividing it any
further because I'm only using one egg I
mean you can give it a go and divide the
egg but it's going to get really
complicated so this is about as small as
it gets and this will be enough to fill
the whole batch of cookies so I'm going
to start by putting 63 grams of soft
unsalted butter in my bowl and to that
I'm going to add the same amount of
self-raising flour and caster sugar and
to that I'm going to add an eighth of a
teaspoon of bicarbonate of soda and one
large free-range egg and I'm going to
mix it with my hand whisk for about one
minute
and once it's had a minute I'm just
going to add two teaspoons of whole milk
an eighth of a teaspoon of vanilla
extract and then just feed that up for
another 30 seconds when it's ready all
right so my batters ready my cookie cups
all ready and now I just need to fill
them and I'm you're going to use
teaspoons for this you need such a small
amount it's about a third of the amount
that you would normally use for a mini
cupcake and I guess about a half
teaspoon
and now it's time to bake them and I've
got my oven staff 170 degrees C and then
I bake these for about 12 minutes my
cookie cut cupcakes are out of the oven
they're cool now so it's time to finish
them off with some icing you obviously
don't have to do that you can leave them
as they are they're really tasty but I'm
going to just make them look really nice
and taste even better and I'm going to
use vanilla buttercream again you can
use anything you like cream cheese icing
or Swiss meringue buttercream or
chocolate icing or anything you like but
I'm going to keep it really really
simple today here goes
and now I'm going to finish them off
with a little bit of chocolate chip
there it is and so the big reveal hang
on hmm oh yeah okay that is got your
chewy cooking soft squishy sponging and
your lovely buttercream on top five
delicious thank you so much for watching
I'm gonna finish icing these take them
downstairs to the shop I'll be back next
week with another recipe and in the
meantime if you haven't subscribed to my
channel already then you must do that we
all have to but you should and you can
do that by clicking on the link at the
end and also if you make these then do
take picture them and give me the
hashtag cupcake Gemma so that I can see
your creation see you next week