Fruity Sugar Cookie Cups
What you'll need
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)
Plugra European Style Unsalted Butter (01046334)
DDA Vanilla Extract (00862567)
DDA Pasteurized Whole Egg Frozen (00235317)
Whole Milk
Bakery Essentials No Stick Pan Coating (02498154)
Dawn Exceptional® Velvetop Vanilla Whipped Icing & Filling (00464561)
Fresh Fruit
Directions
Working Method
In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Using a mini size muffin pan, treat pan with pan spray. Using a #40 purple handled scoop, scoop cookie dough into muffin pan to make 1oz deposits. Make a small depression in the center of each cavity. Bake at 360F until cookies are set (they will have a depression in the center). Let cool completely and depan. Finish by placing a dollop of velvatop into each cookie cup and garnishing with fresh fruit.
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Fruity Sugar Cookie Cups
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