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This riotously fun dessert delivers layers of fluffy funfetti cake mousse and a generous scoop of edible cookie dough for an over-the-top treat that looks as playful as it tastes The cup presentation lets you enjoy every spoonful with a bit of everything in one bite My kids say it is like a birthday party and a bake sale in one
I first put these together after a friend begged me for something with both cake and cookie dough The kids went wild for it and now this is a family celebration staple
Ingredients
- All purpose flour: for both cake and edible cookie dough always choose unbleached for better texture and flavor
- Granulated sugar and brown sugar: for balanced sweetness make sure the brown sugar stays soft for best results
- Whole milk: provides richness in both cake and dough use full-fat for best mouthfeel
- Unsalted butter: for clean sweet flavor and tender texture I love using European style but any high-quality butter works
- Large egg: gives structure and tenderness to the cake base try to use fresh eggs at room temperature
- Baking powder: lifts the cake base make sure your baking powder is not expired
- Fine salt: balances out the sweetness and brings out flavors I like sea salt for a little extra depth
- Pure vanilla extract: makes these taste like a professional bakery use real extract not imitation
- Rainbow sprinkles: add the signature look buy a quality brand so the colors do not bleed
- Cream cheese and heavy cream: build the mousse base go for the full fat cream cheese and very cold cream for optimal whipping
- Mini chocolate chips: are just right for edible dough mini size means more chocolate in every bite and soft texture
- Powdered sugar: sweetens and stabilizes the mousse sifting before adding makes it lump free
- Whipped cream and extra sprinkles: make a playful finish I always give the kids the job of garnishing
Step-by-Step Instructions
- Make the Funfetti Cake Base:
- Cream butter and sugar together using an electric mixer until light and fluffy This process creates air bubbles for a soft cake Add egg and vanilla mixing thoroughly until you have a thick pale mixture
- Mix Dry and Wet Ingredients:
- Sift together flour baking powder and salt This gets rid of any lumps and means even texture Alternate adding half the dry ingredients and half the milk to the wet mixture Stir after each addition just until combined so the cake stays tender Gently fold in the rainbow sprinkles so colors stay distinct
- Bake the Cake:
- Pour the batter into your greased and lined baking pan and smooth the top Bake in your preheated oven for fifteen to twenty minutes or until a toothpick comes out clean Let the cake cool fully Remove half a cup of the cake and crumble it by hand for the mousse
- Prepare the Funfetti Cake Mousse:
- Beat softened cream cheese powdered sugar and vanilla extract together until smooth and free of lumps In a separate cold bowl whip heavy cream until it holds stiff peaks Use a spatula to gently fold whipped cream into cream cheese mixture Then fold in crumbled cake and more sprinkles Keep the mixture light for an airy mousse Chill in the fridge until ready to use
- Make the Edible Cookie Dough:
- To make flour safe for eating spread it thinly on a baking sheet and bake at three hundred fifty degrees Fahrenheit for five minutes Cool completely Cream softened butter brown sugar and granulated sugar in a bowl until light and smooth Add milk and vanilla stir until creamy Add cooled flour and salt mixing until a dough forms Fold in mini chocolate chips If the dough is too dry add a small splash of milk
- Build the Cups:
- In each clear glass spoon generous amounts of funfetti cake mousse Top with a scoop of cookie dough letting it gently spill or avalanche over the edges Add extra sprinkles mini chocolate chips and whipped cream if you like Serve right away or chill for up to two hours
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You Must Know
- Vegetarian friendly and easy to adapt for gluten free diets
- Has both rich creamy textures and fun crunchy elements
- Kid friendly and perfect for parties or birthdays
Every time I unwrap fresh cream cheese for the mousse I remember the first birthday party I made these for and how the kitchen was full of laughter and rainbow confetti My favorite part is always sneaking a spoonful of the cookie dough before assembling the cups
Storage Tips
Keep finished cups covered in the fridge and enjoy within two days The mousse and cookie dough may be made in advance up to twenty four hours Keep mousse and dough separate and assemble just before serving for the freshest appearance The cookie dough will stiffen slightly in the cold but softens after just a few minutes at room temperature
Ingredient Substitutions
Swap out all purpose flour for a gluten free baking blend in both the cake and cookie dough if desired If you are sensitive to dairy try lactose free cream cheese and plant based butter in the mousse Mini M and M candies or chopped chocolate bars stand in for chips and almond or oat milk can be used for a slight nutty twist
Serving Suggestions
Set up a build your own dessert bar with all the cake mousse and cookie dough in separate bowls Let everyone layer on their own favorites Add fruit like sliced strawberries or a drizzle of caramel for a gourmet extra These cups look best in individual clear glasses but small mason jars work beautifully too
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A Hint of American Bake Sale Fun
This recipe takes inspiration from classic American bake sale treats with funfetti cake and classic dough bites The look is meant to evoke nostalgia with bold colors and exuberant mix-ins Just like at birthday parties or carnival stands these cups are all about fun and a sense of abundance
Recipe FAQs
- → Can I make these cups ahead of time?
Yes, you can prepare and chill the cups for up to 2 hours before serving. Assemble just before serving for best texture.
- → Is the cookie dough safe to eat raw?
Absolutely. The flour is heat-treated, and no eggs are used, making the dough safe for consumption.
- → What can I use instead of chocolate chips?
Try mini M&M’s, chopped dark chocolate, or other favorite mix-ins for a unique twist.
- → Can I make these gluten-free?
Yes, simply substitute a gluten-free flour blend in both the cake base and cookie dough components.
- → How should I store leftovers?
Cover and refrigerate leftovers for up to one day. The texture is best enjoyed the same day as assembling.
- → What drinks pair well with these cups?
Cold milk, vanilla milkshakes, or dessert wines make delicious accompaniments to balance the sweetness.