I have little dilemma with my upcoming project:
I want to make a giant cupcake with the Wilton mold, and have a shaped cooking I can jam into the top when everything is done. What I need help with - how can I mix the cupcake batter so I can take a portion before completion to make the stiffer cookie, then continue mixing ingredients to make the cupcake batter.
Should I negate the milk and eggs until after I remove the cookie dough? The cookie doesn't have to be amazing, just something I can cut with a cutter and bake to be stiff and layered with fondant.
Why wouldnt you just make some cookie dough and make the cookie? I'm not sure if I understand. You want to use the same batter for cake and cookie? The recipes that I've tried for cake-mix cookies usually come out to , well, cakey. So If you're trying to create a cut out and have it stand up on the cupcake I think I'd use a rolled cookie recipe such as NFSC, I've also successfully made this chocolate by just subbing baking cocoa for some of the flour(I think I made 1/2 batch and subbed 1/3c cocoa for 1/3c of the flour. I hope this answers your question.
I'm lost. :-/
BBMOM--you understood perfectly. I just wanted to avoid making a set of cookie dough for just one cookie. My hope was to find a way to leave out an ingredient to allow something harder to be made with the dough, then mix in all ingredients to create the cupcake batter.
Ok, thats what I thought, but sometimes rather than experimenting, you may as well just go with what you know works. Good luck with your project, be sure to post the pic when you're done.