Pinkie Pie cookie cupcakes

Pinkie Pie cookie cupcakes

Ingredients:

1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
pinch of salt
1/2 cup (1 sticks) unsalted butter
1/2 cup sugar
1-1/2 Tablespoons of egg**
1/2 teaspoon vanilla
deep pink food gel dye

black icing
blue sparkle gel
white icing
pink cupcakes, frosted

Instructions:

In a bowl whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer cream the butter and sugar.

**This dough normally calls for one egg, but since this is a HALF recipe, to measure half an egg, beat one egg with a fork then measure out 1-1/2 Tablespoons.

Add the egg and vanilla to the butter mixture.

Add a few drop of pink food gel dye and stir.

Slowly add the flour mixture until combined. The flour will lighten the color so add more food gel dye if necessary.

Mix on medium high until the dough pulls away from the bowl.

Wrap the dough in plastic wrap and chill in the fridge.

When you are ready to bake, preheat the oven to 350 degrees and prep baking sheets with silpats.

Roll out the dough to 3/8″ thick. This cutter is quite detailed so make sure it’s well floured before each press. Use a knife and cut around the mane and neck so that you are left with just Pinkie Pie’s head.

Move the cookies to the prepped baking sheets and bake for 10 minutes. Let cool on a wire rack.

To detail the eyes start with the lighter areas. Use the Blue Sparkle gel, followed by the white of the eye using a #3 piping tip. For the final detail go back in with the black icing and a #2 tip to add the eyelashes and the pupil.

Place the finished cookies on top of frosted cupcakes and you have treats ready to go for everypony!