Struggling to find a last minute dessert to take to your 4th of July BBQ? Well Big Dipper Dough is here to help! With a patriotic spin on your favorite sweet treat, here's how to make cookie dough stuffed cup cakes!  

• 1 Pint of Super Cluster edible cookie dough. 
• 3 cups flour
• 1Tbsp baking powder
• 1/2 tsp salt
• 6 large eggs 
• 2/3 cup cherry juice from a 10-ounce bottle of maraschino cherries.
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tsp cherry extract
• 1/4 cup canola oil
• 2 cups granulated sugar
• 1 cup unsalted butter
• Dried cherries. 

HOW TO MAKE THE CAKE:

1. Preheat your over to 350 degrees.
2. In a medium bowl whisk 3 cups of flour, baking powder, and salt together.
3. In another bowl blend the egg whites, cherry juice, milk, vanilla extract, cherry extract, and vegetable oil. 
4. Beat butter and sugar in a mixing bowl until smooth. 
5. Slowly add your dry and wet ingredients to the bowl with the butter and sugar mixture. Blend them together, but do not overbeat. 
6. Divide you batter into 3 equal parts. Dye one part blue, another red, and leave the last part undyed. 
7. Add cupcake liners to your tin. Filling 1/3 of the way with your red batter, the next 3rd with your blue, and the last 3rd with your plain batter.
8. Bake for 15-20 minutes.
9. Remove and let your cupcakes cool on a wrack.
10. Once cool, remove the center of each cupcake and add your Super Cluster filling. 

ICING INGREDIENTS: 

1. In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
2. Divide your icing into 3 bowls. Just as you did with the cake add your red dye to one part, blue dye to another, and leave the last plain.

Lastly ice your cupcakes, add some sprinkles, and ENJOY!