Originally uploaded by Bake & Destroy

Last week end Tony and I snatched up a jar of cashew macadamia nut butter from Trader Joe’s. I thought it would make a delicious frosting and we spent the day going back and forth about what kind of cupcake such a rich frosting flavor would be best suited for. Tony made the safe and smart suggestion of “just chocolate” but always the overachiever, I thought I’d make something reminiscent of a white chocolate macadamia nut cookie. I’ve made chocolate chip cookie cupcakes before, the batter is more of a dough and the cupcakes turn out chewy and thick. Using the same principles, I turned a basic cookie recipe into what I thought would be a great cupcake recipe.
Actually, as you can see from the photo- they did turn out to be pretty bitchin’ little cupcakes until I left the room for a second. Then I hear Tony go, “Uh oh. These don’t look so great.” And behold- every last one has imploded. I understand now that in my efforts to not overcook these guys I actually underbaked them, something I do purposefully with my cake-cakes because they finish baking in the pan. Cookie dough is a strange bird, though, and the weight of the crunchy top was too much for the gooey center.
So there I sat, with a bowl full of delicious cashew macadamia nut buttercream and nowhere to put it.
I turned to old reliable buttermilk chocolate to save the day, and topped the whole thing with chocolate covered sunflower seeds. The ruined cupcakes turned out to be pretty good cookies, so I took them to work and dubbed them “accidental cookies.”
My co-workers suggested various fillings, as they looked like little pie shells and everyone was happy. Then tonight I wrecked some apple cupcakes. I’m starting to think I’ve lost my touch.

If you’d like to make bizarre little cookie-pie crust-cupcakes you’ll need:
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• Pinch salt
• 1 1/4 cps packed light brown sugar
• 1/2 cup unsalted butter, room temperature
• 1 tsp vanilla
• 1 egg
• 1 1/4 cups white chocolate chips

Then you:
Preheat oven to 350 degrees, line a cupcake pan with paper liners. Sift the dry ingredients together. In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well. Add egg, beating well. Add flour mixture and beat until just combined. Add white chocolate chips and stir.

Scoop batter into pan and bake 18-23 minutes or until the cupcakes are puffed and golden. (They might look undercooked.) Let cool in pan on rack for 15 minutes. Remove from pan, cool completely and frost.

If you happen to find cashew macadamia nut butter in your local Trader Joe’s… or any kind of nut butter (huh huh) you can make super easy frosting with:
• 2 cups confectioner’s sugar
• 1/2 cup unsalted butter at room temperature
• pinch salt
• 1/2 cup cashew macadamia nut butter
• 2 Tbs milk

Just beat together the sugar, butter and salt until creamy. Add nut butter, beating well. Add milk and beat until smooth and creamy.