Wednesday, February 27, 2013

Ice Cream Cupcakes

For my sister's birthday I made ice cream cupcakes and OMG they were the best cupcakes EVER! I couldn't believe how good they were and I just wanted to keep eating them. We have some leftovers and I love having one for dessert after dinner. So good, if you get a chance I feel everyone should try these at least once.
I made the cake mix and frosting all from scratch , next time we want and try to make the ice cream from stratch too. I can't wait to make these again! I also want to try this in a cake form and see how that turns out. Yummy stuff!

  • Yellow Cake Mix
    • 2 1/4 cups all-purpose flour (do not sift the flour)
    • 1 1/2 cups granulated sugar
    • 3 1/2 teaspoons baking powder
    • 1-teaspoon salt
    • 1 1/4 cups milk
    • Vegetable oil
    • 1 stick butter (not margarine), softened
    • 1-tablespoon vanilla extract
    • 3 large eggs
  • Cupcake Liners
  • Cake Batter Ice Cream
  • Whipped Chocolate Frosting
    • 1/4 cup granulated sugar
    • 4 tablespoons cocoa powder
    • 1/2 pint heavy cream
    • 1 teaspoon vanilla extract

  • Yellow Cake Mix
    • In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
    • Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
    • Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
    • Add the eggs and continue beating an additional 2 minutes.
  1. Preheat oven to 350 degrees F.
  2. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom.
  3. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
  4. Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners. Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the whipped cream frosting and some sprinkles!

  • Whipped Chocolate Frosting
    • Dissolve sugar and cocoa in cream. Beat until thick.
    • Add vanilla, beat well.
    • Spread on cakes, cupcakes, etc. Can also be used for filling between cake layers

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