ice cream cupcakes

Orange Creamsicle Cupcakes!

Posted on May 3, 2016 by Ruthanne

These delicious orange cupcakes have a white chocolate cup of vanilla ice cream in the center! Just like everyone’s favorite Orange Creamsicle frozen treats! Summer is coming…. you need these frozen cupcake treats!!!!

Confession: I hate all things orange flavored.

Confession: I was making cookie dough cupcakes for a party last week and I accidentally grabbed an orange cake mix instead of a chocolate cake mix at the store. I’m not sure how you do that… but I did. I had to rush to the store for a chocolate cake mix and then I was stuck with this orange one…. and I hate…hate…hate orange.

My dad suggested a Creamsicle cupcake and I went for it. Turns out, everyone else in the world LOVES orange Creamsicles- so it all worked out.

I knew I wanted ice cream in the middle, but I didn’t want a soggy cupcake. Solution: the fun chocolate bomb mold that I’ve been raving about and using on cupcakes whenever I get a chance! Best kitchen gadget ever! I used the mold to make little white chocolate cups to hold the scoop of ice cream on top. Perfect!

Here’s how I put these fun little desserts together: (printable recipe)

INGREDIENTS:

One box of orange cake mix (plus oil, water and eggs to make according to package)
1 bag of Wilton’s candy melts in white
2 sticks of butter (room temp)
1 1/2 cups of powdered sugar
1 teaspoon of vanilla
Orange food coloring (if desired)
Vanilla ice cream
Cool Whip (if desired)
Sprinkles to decorate

DIRECTIONS

Make cake mix according to package and divide equally into 24 cupcake liners in cupcake tins.
Bake according to package and cool.
Make icing by combining butter, powdered sugar and vanilla in bowl and beating until light and fluffy. Color orange if desired.
Place icing in a large zip-top bag fitted with a round tip, and set aside.
Melt candy melts in microwave in 30 second increments, stirring between until completely melted.
Use a pastry brush to brush candy melts inside each cavity of the chocolate bomb mold and freeze for a few minutes.
Coat a second time (it needs to be nice and thick since we aren’t filling them before popping them out of the mold).
Pop these cups out of the mold by peeling the silicone away. Repeat.

Assemble cupcakes by cutting a small core out of the center of each one, pipe a little frosting into this core, and set a chocolate cup on top.

Pipe frosting dots all the way around the edge of the cup.

You can hold the cupcakes here until serving and do the next steps right beforehand- or do the following steps and keep the entire cupcake frozen until serving. Depends on how and where you will be serving them.
Place a small scoop of ice cream into the center
Top with Cool Whip, and sprinkles as desired

Enjoy!!!!!

My thoughts: Well, I didn’t try these, but I did share them and according to others, they are a yummy success! These work best if you keep them at room temp and add the ice cream just before serving. If you add the ice cream ahead of time, let the cupcakes and ice cream warm up and soften a bit before serving- otherwise they are fairly difficult to eat! At room temperature though… cake and ice cream all at once!!! YUM! Enjoy!!! ~r

Other fun ice cream desserts to try! (click on a photo to see the recipe)

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Posted in Candy, Cupcakes, Frozen desserts and tagged butter cream frosting, chocolate bomb, Creamsicle cupcakes, cupcake ideas, cupcakes, dessert, Dreamsicle, fun cupcake ideas, ice cream cupcakes, Orange, Orange creamsicle, Orange cupcakes, summer cupcakes, unique cupcake recipes, white chocolate. Bookmark the permalink.

Baked Alaska Cupcakes

Posted on April 18, 2014 by Ruthanne

Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my. Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday. Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good. About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form. A.M.A.Z.I.N.G. Just go and make these. Use your favorite ice cream. You will love them…!

Here’s the recipe: (printable version)

INGREDIENTS:

One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
One quart of your favorite ice cream (I used mint chip)
8 egg whites
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
Bake according to package.
Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer! It is actually kind of fun! Make sure your bowl and beaters are free of any oils. I swiped mine with a little lemon juice 1st)

Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Assemble one cupcake at a time, and then pop it into the freezer immediately.
Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake. Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

When all cupcakes are prepared and in the freezer, use a kitchen torch
to toast the marshmallow just before serving.
These are best served within a couple of hours of making them.

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

My thoughts: I loved them. They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake! Fun, fun, FUN!!!!! Enjoy!!! ~r