Tagalong Cookie Cupcakes

Yields 2 dozen

The things you’ll need

  • 1 1/3 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup peanut butter chips
  • 1 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • 2 tablesooons vanilla extract
  • 8 tablespoons heavy cream
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Hand mixer
  • Whisk
  • Cupcake Tray
  • 24 red silicon cupcake liners
  • Cutting board & knife
  • Tagalong cookies
  • Decorating bag fitted with #809 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold peanut butter chips into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.
  1. Beat butter until smooth and then mix in peanut butter.
  2. Slowly add powdered sugar and beat until smooth. Scrap down sides as needed.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

  1. Cut each Tagalong cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Tagalong cookie.
5 things you didn’t know about...a flexible sensor

Credit: University of British Columbia

1. Made of layers of inexpensive silicon and a highly conductive gel, the sensor can be folded and bent while retaining its ability to detect touch.

2. Researchers at the University of British Columbia (UBC), Canada, developed the flexible sensor, with funding from the Natural Sciences and Engineering Research Council of Canada.

3. The prototype measures just 5 x 5cm, but the sensor can be scaled up. Mirza Saquib Sarwar, PhD student at the University of British Columbia (UBC), claims, ‘It’s entirely possible to make a room-sized version of this sensor for just dollars per square metre, and then put sensors on the wall, on the floor, or over the surface of the body – almost anything that requires a transparent, stretchable touch screen.’

4. Saquib Sarwar also pointed out that because it’s cheap to manufacture it could be incorporated in disposable wearables like health monitors.

5. The sensor could also be used in robotic skins to make interactions between humans and robots safer, according to Professor John Madden, of the university’s Faculty of Applied Science.

To find out more see page 4 of the upcoming May issue of Materials World.


Jellyfish Vases by Nendo

The super productive Japanese Design Studio Nendo created a special installation for this years Milan design week. The Jellyfish Vases are displayed in a group setting. They are made of ultra thin, double dyed, transparent silicon, So they appear just as a sillouhette floating in the water, that they are submerged in. The Aquarium like basin is equipped with a small current, so that the vases float around like Jellyfishes that hold flowers. The double dying give the silicon the decent colors that are also very characteristic for Nendo´s designs.