Cookie Dough Frosting: (Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
1-3/4cupsconfectioners sugar
1/2cupunsalted butterchilled
1/8teaspoonsalt
1/2teaspoonvanilla extract
1tablespoonmilk
Egg-less Cookie Dough: (Recipe from How To Eat A Cupcake)
1/4cupbuttersoftened
1/4cupbrown sugarplus 2 tablespoons
2teaspoonswater
1/2teaspoonvanilla
1/2cupflour
1/4teaspoonsalt
1/3cupmini chocolate chipsoptional
Instructions
Preheat oven to 350 degrees.
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and vanilla together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined.
Repeat above, alternating flour and milk and ending with the flour mixture. Fill about half to three-quarters full of cupcake batter.
Bake for 20-22 minutes until golden and the cake springs back when lightly touched.
Frosting
In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
At this point you can mix in the egg-less cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe.
Egg-less Cookie Dough
Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional but not really! I would recommended if you have regular chocolate chips, put it on top instead after piping frosting).