LEMON-GINGER ICEBOX COOKIE CUPCAKES
These delicious "cupcakes" are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 12h40m
Yield 16
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
- Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
- In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cookie Stack, Sodium 140 mg, Sugar 16 g, TransFat 1 1/2 g
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Joshua Katiku
[email protected]I'm not a big fan of lemon desserts, but I thought I would give these cupcakes a try. I was pleasantly surprised! The lemon flavor was not overpowering and the cupcakes were very moist.
lucilleX mel
[email protected]These cupcakes were a lot of work, but they were worth it! They were so delicious and everyone loved them.
Nosibulelo Memela
[email protected]The cupcakes were a little dry, but the flavor was good. I think I would add more butter next time.
Reico Cartwright
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Moe Hom
[email protected]I love lemon and ginger together, so I was excited to try these cupcakes. They did not disappoint! The flavors were perfect and the cupcakes were so moist.
Md Ememul
[email protected]These cupcakes were easy to make and turned out great! The cookie crust was a nice touch and the cupcakes were very moist. I would definitely make them again.
gift chidera
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making them again.
Margaret Achieng
[email protected]These lemon-ginger icebox cookie cupcakes were a delightful treat! The combination of lemon and ginger was perfectly balanced, and the cupcakes were moist and flavorful. I loved the crunchy cookie crust and the light and fluffy cupcake filling.