This cookie dough dip tastes and feels like chocolate chip cookie dough and is safe to eat! Use pretzels, fruit, graham crackers, or whatever you like with this dip!
– 2 large eggs at room temperature– 3 tablespoons fresh lemon juice (45 ml)– 1 tablespoon finely grated lemon zest– 1 teaspoon pure vanilla extract– ½ cup buttermilk at room temperature (120 ml)
Direction
Mix the dry ingredients: Mix flour, baking powder, and salt in a large bowl. Mix the wet ingredients: Beat butter and sugar in a paddle-attached stand mixer until light and fluffy.
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Add eggs, vanilla, juice, and zest. Don't worry about curdled batter! Finish the batter: Dry ingredients to wet ingredients twice, alternating with buttermilk. This prevents batter overmixing.
Bake: Pour batter into 16 cupcake liners and bake until a toothpick inserted in the centre comes out clean. Note: If you only have one pan, bake the cupcakes in two batches.
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After beating butter with a paddle, add powdered sugar twice. Combine salt, heavy cream, juice, and zest. Lemon zest and taste if desired. See my lemon buttercream frosting instructions.
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After the cupcakes cool, cut a small tunnel in the centre (not bottom). Place 1 tablespoon lemon curd in cupcake centres. Cut the top to reattach lemon curd.
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Frost and serve cupcakes as desired. To decorate cupcakes, use a piping bag with a tip, a zip top bag with the corner cut off, or an angled spatula.