Tag Archives: cupcake blogger

Ice Cream Cupcakes!

17 Aug

Picture by PieceofCake.com - Icecream Cupcakes!

Combine Ice cream, flour, and a few other essential cupcake ingredients, and you have an ICE-CREAM cupcake! Honestly, what more could a girl ask for?? The recipe is so simple yet the idea is so novel that everyone will think you spent hours creating these little masterpieces….that is if you can actually get them out of your house before eating them all! When I came across this great idea, I knew I had to share it!

The recipe comes from one of my favorite blogs, Piece of Cake (http://pieceofcakeblog.blogspot.com/2010/08/ice-cream-muffins.html)

Ice Cream Cupcakes

The better quality ice cream you choose, the better your results here. Note that this recipe calls for self-rising flour–it will not work with any other flour. I imagine other flavors of ice cream can be substituted. These can have a crazy rise, so keep the muffin cups only about 1/2 full of batter.

Makes 12

2 cups premium vanilla ice cream, very soft
2 cups self-rising flour
1 egg
2 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

Position a rack to the center of the oven and preheat it to 350 degrees. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric mixer, beat together the ice cream and flour until smooth. Beat in the egg, oil and vanilla until well-blended. Divide the batter equally among the muffin tins, each about 1/2 full. Bake until the muffins are risen, lightly golden and a toothpick comes out clean, 18-20 minutes. Cool completely on a wire rack.

PieceofCake.com did not give a recipe or any ideas for the frosting, but I would suggest the following:

 

Enjoy the recipe! And come back later for a Back to School recipe for Caramel Apple Cupcakes!

Till next time, stay sweet. xoxo

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Mini Coconut Lime Cupcakes

13 Aug

This wonderful recipe landed in my inbox and absolutely made my day  today! If I didn’t already have plans tonight, I would head home after work and bake these immediatly! Tomorrow is Saturday though, so you can bet I will be baking up these little lime goodies! Enjoy the recipe – let me know how they turn out 🙂

Coconut Lime Cupcake – Mini Version!

Makes approx 48 mini’s and one dozen (12) regular size cupcakes

Cupcakes:

 1 cup (2 sticks) unsalted butter, room temperature

 2 cups sugar

Zest of one lime

3 cups all-purpose flour

1 ½ tsp baking powder

 1 ½ tps baking soda

 1 ½ tsp salt

4 large eggs, room temperature

2 tsp vanilla

¾ cup milk

The juice of one lime

¾ cup Toasted Coconut + 2 cups for garnish

 Lime mini wedges

Green food coloring

  1. Preheat oven to BROIL. 
  2. Line cupcake pans with liners.
  3. On an ungreased cookie sheet, lay coconut spread out on sheet.  Put in the oven and broil until about 1/5 of the coconut has browned.  Move around the coconut after 30 seconds to get more even browning. Watch carefully and DO NOT OVER TOAST!!!!! It should only take a minute or two. Set aside to cool.
  4. Turn oven down to 300 degrees.
  5. Measure sugar into a medium bowl.
  6. Prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar.  This process should take about five minutes, and the sugar will become very fragrant.  
  7. Cream the butter for 2-3 minutes using electric mixer and the paddle attachment.  Add the sugar to the butter mixture and continue creaming until fluffy.
  8. While butter/sugar are creaming, in another bowl sift together flour, salt baking soda and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.
  9. Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
  10. In a measuring cup that pours, mix together the milk, lime juice and vanilla. 
  11. SLOWLY alternate adding the flour and milk mixture to the butter/sugar.  Begin and end with the flour and make sure to mix very well after each addition. Do not over mix.
  12. Fold in the toasted coconut.
  13. Add 6-10 drops of green food coloring and fold in until you get the desired green color you want.
  14. Fill liners 1/2 full with batter.  DO NOT OVER FILL!!!
  15. For Minis: Bake for 8 minutes and rotate pan 180 degrees in oven. Bake another 2-3 minutes.
  16. For Regular: Bake at 325 degrees for 15 minutes and rotate pan 180 degrees in oven.  Bake another 3-5 minutes.
  17. Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.

Lime Buttercream:  

1 cup (2 sticks) unsalted butter, room temperature

 2 lbs (approx 6 cups) powdered sugar

 1/4 -1/2 cup milk

 Zest of a lime

 Juice of a lime

1 tbsp light corn syrup

Mini lime wedges 

  1. In an electric mixer with a paddle attachment, cream the butter.
  2. One cup at a time, add the powdered sugar.  Between each cup, add a splash of milk.   Mix until smooth & scrape down the sides after each addition
  3. Before the last cup of sugar, add the zest and juice of the lime.  Mix until smooth.
  4. Add the corn syrup.
  5. Add any remaining milk until you get the texture and consistency you want. 
  6. Mix on high for 4-5 minutes.

To Assemble:

  1. Pipe a dollop of buttercream on the cupcake.
  2. Dunk the cupcake upside down in the toasted coconut.
  3. Top with a small lime wedge. 

This recipe was created by Betsy Eves, author  of the blog JavaCupcake.com! Thanks Betsy for the fantastic recipe!!