Step-by-step cara nak buat Ice Cream Cupcake

Ice Cream Cupcakes look pretty in pink!

Author: Rachel

Ingredients

For the cake:

1 cup of cake flour

½ cup of sugar

¼ tsp. of salt

1 egg

½ tsp. Vanilla

½ tsp. baking powder

¼ cup milk

2 Tbsp. Vegetable oil

4 drops pink food coloring or 2 drops food color paste

cupcake liners (preferably foil lined for sturdiness)

For the Ice Cream:

Mix equal parts vanilla ice cream and strawberry ice cream to make 3 cups all together… mix with sprinkles if desired

For the Whipped Cream Frosting:

1½ cups heavy whipping cream

1 tsp. vanilla

½ cup powdered sugar

1½ tsp. Unflavored Gelatin

4 tsp. water

Instructions

For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. 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. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.

For the ice cream- Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.

For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.

When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put some sprinkles on the top and enjoy your cake and ice cream all in one!

Which flavour would you like?

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