1 1/2 cups all-purpose flour
1/2 cup chopped house-made biscuit recipe recipe
2 cups margarine
1 teaspoon ground cinnamon
1/4 cup golden raisins
1/2 cup brown sugar
1/2 cup buttermilk
2 eggs
1 cup packed brown sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup water
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 cup confectioners' sugar, divided
2 teaspoons vanilla extract
2 1/2 cups sprinkles
1 cup powdered sugar
3 tablespoons mini semisweet chocolate chips
1/2 cup flaked coconut
3/4 cup chopped walnuts (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, stir together the flour and baking powder. Cut in margarine and cinnamon until mixture resembles coarse crumbs. Press into the prepared cookie sheets.
Bake for 9 inches from the root, in the preheated oven for 2 minutes. Turn cookies and bake for an additional 30 to 35 minutes. Cookies should be set in the middle but still soft. Transfer to paper lined cookie sheets. Storage in an air tight container.
Chocolate cream frosting: In a double boiler over simmering water, combine confectioners' sugar, vanilla extract and vanilla extract. Place 2 tablespoons of chilled milk in double boiler; boil for 10 minutes.
In a small bowl, cream together the butter, 1 1/2 cups white sugar and 2 teaspoons vanilla. Stir in the buttermilk. Beat the eggs until they are evenly distributed. Pour the milk mixture into 8 separate custard cups, then spin the colors to create animal prints.
Fill the cooled cupcake shells with 1/2 of the frosting. Fold the $2 dough over the custard, then spread into prepared cupcake holder moulds. Using kitchen twine, pipe 6 different designs using water. Place thick slices of dough on the bottom of each cake to facilitate twisting. Make sure not to fill the mould, otherwise the banks will explode in a few minutes and everything will just be melted white and bitter. Instead, lightly grease the top of each cookie pan.
Melt chocolate and sprinkles over the top, and cut into squares 1/4 inch wide and 1/4 inch high. Cool completely on wire rack.
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