Tuesday, May 26, 2009

Reminder: Cupcake Project/Scoopalicious Second Annual Ice Cream Cupcake Roundup

Just a reminder that the Ice Cream Cupcake Roundup ends in five days.

To get you excited, (especially if you haven't concocted your own to enter yet), here are some ideas:
  1. Check out the entries from last year.
  2. Check out the recent ice cream cupcakes made by out Roundup co-host Stef (of Cupcake Project) -- while you are there you can also check out some other pretty exciting cakes, such as Honey Baked Ham Cupcakes.
  3. Check out the post I did earlier this month for my very sweet Cake Ice Cream Cupcakes.
  4. Read below for my Shirley Temple Cupcakes:
As you can tell, I love Shirley Temples. I have made two different Shirley Temple ice creams (one and two) and once even tried a sorbet.

This time, I made ice cream cupcakes. The base was a white cake, a recipe I got from my sister:
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
1.5 cups self-rising flour
1.25 cups all-purpose flour
1.5 cups milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Cream 2 sticks of butter and 2 cups of sugar using an electric mixer on medium for about 3 minutes. Beat in four eggs, one at a time. Combine the two flours separately, and add half to the batter, mix, then add 1 cup of milk and 1 teaspoon of vanilla extract. Add the rest of the flour a little at a time, beating well after each addition. Line muffin tins with cupcake papers and fill each 0.75-full with batter. Bake 20-25 minutes. Let cool before frosting.
I filled mine about 1/3 full with batter, as I wanted to leave room for the ice cream.

I piled on some homemade lime ice cream from Bruce Weinstein's The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More (this is my bible of ice cream making).

Finally, I whipped up some butter cream to which I added some grenadine.
0.5 stick butter, at room temperature
0.5 stick margarine, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy. Add the confectioners' sugar, 0.5 cup at a time, beating about 2 minutes after each addition, until light and creamy. Beat in the vanilla extract.
I then added about 3 tablespoons of grenadine.

The result? Very limey ice cream with very very sweet frosting. Not very Shirley Temple-y. They were good, but would never be my first choice for a dessert. Mostly because I don't think I am a huge lime fan.


EB said...

I'm so sorry I didn't complete it. I'm normally not such a flake! Finals just killed me this semester. I'm sorry. I do have a rockin' version ready to go for next Saturday though. Promise.

Unknown said...

EB, we can't wait for next Saturday! But do be sure to VOTE!

noor said...

شركة مكافحة الصراصير بالاحساء شركة مكافحة الصراصير بالاحساء
شركة مكافحة الصراصير بالدمام شركة مكافحة الصراصير بالدمام

شركة مكافحة البق الدمام شركة مكافحة البق الدمام


Related Posts with Thumbnails