appetite

cookie dough cupcakes & bake sales

Last week I made cookie dough cupcakes (inspired by my friend Jess) for a prom bake sale. This is now the third prom I’ve helped the students fundraise for. Over the years I’ve gotten much better at forecasting what kids & teachers might want to buy and how to streamline my baking efforts so that it doesn’t infringe upon my teaching.

1) Go Simple and Consumable. Last year, I made some “hot chocolate in a bag” that included Nestle Quik, mini marshmallows, chocolate chips, and white chocolate chips after seeing a fellow BPS teacher selling them for Key Club. However, they did not sell well at all with my students. First, I think they didn’t know how to use them. Second, they involved too many steps between purchase and consumption.

2) Leave gourmet ingredients to dinner parties. My coworker who is an amazing baker made chocolate chip cookies using Ghirardelli chocolate. The staff understood that a pricing markup was reasonable given the cost of this chocolate, but students preferred to purchase 50 cent cookies rather than indulge in the premium cookies for a dollar.

3) Go Transportable. I knew I didn’t want the hassle of making a cake or a pie that could get jostled on the T and need extra utensils and plates for serving. Luckily, I had an awesome cupcake carrier that could safely protect 24 cupcakes.

This led me to a plan of combining Tidy Mom’s advice to substitute a stick of butter for vegetable oil in Duncan Hines Yellow Cake Mix (on sale!) + Cookie Dough Schmear + Betty Crocker Buttercream Frosting (also on sale). I chose to go the prepared mix route to cut down on my ingredient prep time and baking time, and also planned out my ingredient list and two-day baking plan in advance. One day was for making and freezing cookie dough balls and the second was for the cupcakes.

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I added some pretty cupcake wrappers and toppers that I’d found at Marshall’s.

705a3bc6951811e3849612be83976d1b_8After scooping batter into the cupcake liners with an ice cream scoop, I deposited frozen cookie dough balls in the center of each.

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I took them out of the oven (and the tins) to cool after giving them the “does it bounce back when poked?” test.

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I let them cool for 15 minutes and then frosted them with a cupcake decorating kit and the help of my fiance.

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My frosting technique was a bit inconsistent.

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But it got better! I found the process quite soothing (like knitting).

The cupcakes sold out and I got lots of compliments on them. I will definitely make these again.

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