Fruity Sugar Cookie Cups

What you'll need

Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)

Plugra European Style Unsalted Butter (01046334)

Bakery Essentials™ Pure Vanilla Extract (03038215)

Bakery Essentials™ Whole Eggs*

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.

Additional Info

* Please reach out to Dawn Sales Representative for item number.

Vanilla Cake, Cookie, Cup, VelveTop, Non-Dairy, Fresh Fruit

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Fruity Sugar Cookie Cups

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