Thursday, April 29, 2010

Funfetti For All!

My friend Scott, from Scotland,* has never tried a funfetti cake. You know funfetti, the cake mix that has rainbow specks throughout. It's a miracle that Scott turned out half way decent considering the depravity of his childhood.

I feel it is my duty as his American friend to end the tragic quarter of a century that has been Scott's life without funfetti. Wait, that sounds bad, I'm not going to kill Scott, I'm just going to feed him some funfetti. Not just any funfetti, but these AMAZING funfetti cookies I found at Serious Eats**.

* Hilarious I know, I asked to see his ID when he first told me his name.
**I always feel bad taking recipes off of other blogs BUT I am including my step-by -step pictures and humorous commentary so there is some value added!

Funfetti Cake Mix Cookie Sandwiches
From Serious Eats and adapted from Betty Crocker's Cooky Book
Makes about 18 sandwiches

For the cookies:
1/4 cup butter, softened
1 8oz package of cream cheese
1 egg
1/4 teaspoon vanilla
1 package funfetti or rainbow chip cake mix

For the Filling:
1 1/2 sticks of butter
1 teaspoon vanilla
2 to 4 cups of confections' sugar, depending on your desired consistency

1. Preheat oven to 350.
2. Cream the butter and cheese. Blend in egg and vanilla.

You are going to need the big guns (stand mixer) for this recipe.

3. Add cake mix in two parts, mixing well (it will be a super thick batter- if the batter seems too stiff add a small amount of heavy cream to the batter and mix well).

The picture doesn't do the funfetti justice. Just looking at the cake mix, it didn't seem very colorful, but as the flour dissolved in the wet ingredients the colorful specks magically appeared.

4. Using a small cooking scoop, drop balls of cookie dough on an ungreased backing sheet. Leave about 2 inches between the cookies.

5. Bake for 8-12 minutes or until lightly browned. Cool cookies at least 15 minutes on the cookie sheet before moving to a wire cooling rack; the cookies are very delicate when they first come out of the oven and will break if you transfer them too soon.

6. Once completely cool, add a generous dollop of frosting to the bottom half of the cookies, and then sandwich the rest of the cookies on top to from something that vaguely resembles a whoopie pie, but tastes like something else entirely.

I thought about picking a different color for the icing, but I'm a sucker for pink.

Yes, the cookies are totally adorable, but how do they taste? Heavenly, light, fluffy, and delicious! You may never want a regular funfetti cupcake again.

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