summer cupcakes | EASYBAKED

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.

Root Beer Float Cupcakes!

Posted on July 4, 2014 by Ruthanne

These cupcakes capture all the summer flavors of a root beer float~ all you need is a frosty mug!

People ask me a lot about if I would ever open a bakery, and I always say no. I can’t imagine making hundreds of the same thing every day. My favorite part of baking is the process of creating something new.

I thought about this recipe for a long time. I wanted root beer in the cupcake and root beer in the frosting, but how to create that “scoop of ice cream” flavor without actually using ice cream? I sometimes cheat in my photos by using scoops of frozen cool whip instead of ice cream. It melts slower and keeps a scoop shape longer under the heat of my photography lights. I decided to try Cool Whip as my scoop of ice cream for these cupcakes.

Oh my. If I could jump up and down and point giant neon arrows toward this cupcake recipe I would. These are so, sooooooooooo good. You need to make these!!! They even use a cake mix, so they aren’t horribly complicated. That Cool Whip…with the root beer buttercream…. perfect.

Here’s the recipe: (printable version)

INGREDIENTS: (makes 24-26 cupcakes)

One boxed white cake mix, plus water, oil and eggs to make according to package.
1 cup of root beer
5 teaspoons of root beer concentrate (divided)
1 stick (1/2 cup) of salted butter (softened)
1 stick (1/2 cup) of unsalted butter (softened)
1 1/2 cups of powdered sugar
2 tubs of Cool Whip (frozen)
Sprinkles and straws (optional)

DIRECTIONS:

Make white cake mix as directed on box.
After beating cake, add root beer and 3 teaspoons of root beer concentrate. Mix well until combined.
Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
Bake according to package directions, remove from oven and cool completely.
Make buttercream by adding both butters, powdered sugar and 2 teaspoons of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
Assemble cupcakes one at a time.
Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.

Only have one container of Cool Whip out at a time, and if it starts to get soft, switch it back into the freezer to harden up.
Keep these chilled until you serve them.
Just before serving, add some sprinkles and a straw for a root beer float feel!
Enjoy!!

My thoughts: Such a fun summer dessert. It is actually very light and not too sweet because a lot of the topping is just Cool Whip. I was really happy with how this experiment came out and I can’t wait to make them again! Enjoy!!!!!

Our very first cookbook is available for purchase this week!!! Check it out in our new “Store” tab. You can also find our greeting cards from Warner Press and our fun new recipe notecards distributed by Trifle Recipe Cards there.

These aren’t our first cupcakes that recreate a yummy beverage! Try these other fun recipes: