Sunday, September 06, 2015

VANILLA ICE CREAM CUPCAKES


Adventuring cupcakes with ice cream...ha...ha...am just curious so I baked one batch of vanilla cupcakes frost it with buttercream and topped it with ice cream. I happened to have some leftover macaroon, match with the vanilla frosting color ....tara...is my sweet tooth craziness...


Vanilla Ice Cream Cupcakes
Ingredients

FOR THE CUPCAKES:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 3/4 cup buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)


FOR THE FROSTING:

2 sticks unsalted butter, softened
  • 1/4 teaspoon salt
  • 5 1/2 cups powdered sugar
  • 1 tablespoon vanilla bean paste
  • 1-2 tablespoons heavy whipping cream

InstructionsPreheat oven to 350 degrees. Line cupcake tins with liners (makes 12-15).
  1. Whisk flour, baking powder, and salt in a medium bowl.
  2. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla bean paste.
  3. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean.  Cool completely before frosting!
  4. To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
  5. Beat in vanilla bean paste and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
  6. Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. 
  7. Scoop vaanilla ice cream and decorate with macaroons.
Note: you can make the frosting the day before, but let it come to room temperature before using.
Notes


RECIPE SOURCE:  unknown
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