Ice cream cupcakes

July 10, 11:19 AMPhoenix Easy Meals ExaminerStacey Klaff

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Finished ice cream cupcakes

Let me preface this recipe with first you have to be very patient with this recipe because there are some intricate steps involved and there’s a lot of lag time while you’re waiting for these to freeze. But the end result is absolutely fabulous and what better way to celebrate a special occasion with your own homemade ice cream cupcakes. It’s a delicious way to keep you cool on those excruciatingly hot 117-degree Phoenix days.

INGREDIENTS:

Cupcake holders
1 box yellow cake mix (Betty Crocker moist butter cake was used in this recipe.)
½ gallon chocolate ice cream (Blue Bunny chocolate ice cream was used here.)
1 pint whipping cream
1 container store-bought chocolate icing (Pillsbury chocolate fudge was used here.)
¼ cup sugar
1 tsp. vanilla extract
Sprinkles, for garnish (optional)

PROCEDURE:

1. Pre-heat the oven according to the back of the box instructions on the cake mix. Most of the cake mixes will say to pre-heat the oven to 350 degrees Fahrenheit for cupcakes.

2. Line muffin tins with cupcake liners, either the paper ones or the silicone baking cups. (One dozen muffin cups were used for this recipe.)

3. Using a mixer, mix together all of the ingredients for the cake. This particular recipe called for 1 ¼ cups water, 1 stick butter (softened) and 3 eggs. Mix until completely combined.

4. Using an ice cream scoop or a spoon fill the muffin cups halfway full with the batter. NOTE: This particular recipe will make 24 cupcakes. One dozen were made for the particular recipe, and the rest of the batter was made into a small cake. So if you’re wondering what to do with all that extra batter, either make more cupcakes, or make a small ice cream cake.

5. Bake the cupcakes in the oven fro 20-25 minutes or until a toothpick inserted comes out clean.

6. Meanwhile, while the cupcakes are baking take the ice cream out of the freezer and let it begin to start softening.

7. Once the cupcakes are done, take them out of the oven. Allow to cool for about 10 minutes. Remove from the muffin pan and place the cupcakes in the freezer to cool down even more.

8. After the cupcakes have been in the freezer for about 30 minutes remove them from the freezer.

9. Working quickly, using an ice cream scoop, scoop one ball of softened ice cream on to each cupcake making sure it’s mounded into a smooth ball shape, and not running off the sides.

10. After doing that to all the cupcakes return them to the freezer to allow the ice cream to harden.

11. Meanwhile in a mixer place the whipping cream, ¼ cup sugar, and 1 tsp. vanilla. Using a whisk attachment beat the whipping cream until gentle soft peaks form.

12. At this point, add the entire container of chocolate icing, and continue to whip until stiff peaks form. (Be careful not to over-whip the whipped cream or you’ll end up with butter on your hands instead of a chocolate icing.)

13. Prepare a pastry bag with a star tip if you have one. If not use a Ziploc bag, and cut a corner off. Fill the bag with the icing.

14. Remove the cupcakes from the freezer, and working quickly begin to pipe a star shape or a circular shape on top of the cupcake. Repeat with the remaining cupcakes.

15. Add sprinkles if desired. Small multi-colored flowered sprinkles were used in this particular recipe.

16. Store the cupcakes in the refrigerator until ready to serve.

BON APPETIT! ENJOY!!!

VARIATIONS:

*As you can see this recipe can be very versatile. Play around with the cake mix using a chocolate cake mix, red velvet, lemon, pineapple, white cake, or even a spice cake. The possibilities here are endless.

*Also play around with the ice cream. Use vanilla, French vanilla, coffee ice cream, cheesecake, pistachio, strawberry, coconut, etc…

*If you’re making these cupcakes for a special occasion try using the party confetti cupcake mix from your local grocery store.

*This icing doesn’t need to be made with whipped cream, you can just use the store-bought icings, but I find that the addition of the whipped cream helps the icing to hold better when frozen.
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For more info: If you have any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net. Thank you!!!