Recipe Ice Cream Cake Biography
Source (Googgle.com.pk)RECIPE: ICE CREAM CONE CUPCAKES
Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is here with a fun new recipe…
I can’t think of a better way to celebrate summer than with a big old ice cream cone! Ice cream is one of my favorite summer indulgences and a delicious treat to enjoy after a day full of playing in the hot sun. I’m sure you’re probably thinking this is suppose to be a cupcake post, why are we talking about ice cream? Well, since July is National Ice Cream month I thought it would be fun to put a new twist on the cupcake and make them look like ice cream cones. If you have never seen or tasted Ice Cream Cone Cupcakes before then you are in for a real treat! Growing up my sister and I loved to bake cupcakes in ice cream cones all the time. We would use a box of yellow cake mix and then frost them with my mom’s homemade chocolate icing and add rainbow sprinkles on top. So let’s get ready to have some fun with cake and ice cream…the kind that doesn’t melt!
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
To make these cupcakes start by placing cake cones inside each well of your muffin pan. Using a yellow butter cake recipe fill the base of the cones with batter and bake. The cake cone is like an edible cupcake wrapper and will still be crunchy after baking. I love the extra texture of the crisp cone that you get to enjoy with your cake and icing.
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
Making the icing for these cupcakes is the fun part. When it comes to ice cream I always have a hard time making up my mind which flavor I want. By starting with a vanilla buttercream frosting as the base you can easily adapt the recipe to create some of your favorite “ice cream” flavors. By simply adding toppings, extracts and food coloring you can create: Chocolate, Chocolate Chip, Strawberry, Cookies & Cream and Mint Chocolate Chip.
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
To decorate the cupcakes you can go for the hand scooped look and use an ice cream scoop to dollop the icing on top or the “soft serve” look and use a large round tip and piping bag to swirl on top. My personal favorite is the soft serve look as it reminds me of summer trips we often made to the Dairy Bar for dinner. This was a little road side stand where you could order burgers and fries and all kinds of ice cream treats. I would end every meal there with a vanilla soft serve cone covered in rainbow sprinkles and a pair of candy eyes.
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
These cupcakes are such a great idea for a kid’s birthday or summer time party. You can have the cupcakes pre-baked and then set up a decorating station with icing flavors and toppings and let the kids go to town creating their favorite ice cream cones.
Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com
ICE CREAM CONE CUPCAKES
recipe by Lauren Kapeluck
(makes 30 cupcakes)
For the Yellow Butter Cake:
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
1 Tbsp vanilla
30 cake cones
Preheat oven to 350 degrees. Place cake cones upright inside each well of a muffin pan.
In medium bowl combine dry ingredients: all-purpose flour, baking powder and salt.
In bowl of stand mixer beat butter and sugar until creamy about 3 minutes.
Add vanilla and mix well.
Add eggs one at a time, beating well after each addition.
Gradually add in the flour mixture and milk alternately, starting and ending with flour. Scrape down sides of bowl as necessary.
Fill cake cones with batter.
Bake for 26-27 minutes or until toothpick inserted in center comes out clean.
Once cupcakes are cool frost with your favorite “ice cream flavor” icing.
For the Vanilla Buttercream icing:
3 sticks unsalted butter, room temperature
1 1/2 cups vegetable shortening
1 Tbsp vanilla
9 cups confectioner’s sugar
1/4 cup milk
pinch salt
Cream butter and vegetable shortening until smooth.
Mix in vanilla.
Gradually add confectioner’s sugar 2 cups at a time and mix until combined.
Add milk as needed to reach desired consistency.
Add pinch of salt and continue mixing icing for about 6-7 minutes until light and fluffy.
This recipes makes 9 cups of icing.
TO MAKE “ice cream flavor” icings start with vanilla buttercream and add the following ingredients for each flavor:
VANILLA:
3 cups vanilla buttercream
CHOCOLATE:
2 cups vanilla buttercream + 1/4 cup unsweetened cocoa powder
CHOCOLATE CHIP:
1 cup vanilla buttercream + 1/4 cup mini chocolate chips
MINT CHOCOLATE CHIP:
1 cup vanilla buttercream + 3 drops blue, 1 drop green food coloring + 1/4 tsp mint extract + 1/4 cup mini chocolate chips
STRAWBERRY:
1 cup vanilla buttercream + 3 drops red food coloring + 1/4 tsp strawberry extract
COOKIES & CREAM:
1 cup vanilla buttercream + 1/2 cup crushed Oreos
Additional toppings & tools used:
-rainbow jimmies
-chocolate jimmies
-Wilton candy eyeballs
-large round decorating tip 1A
-piping bags
-ice cream scoop
Obviously the possibilities are endless for ice cream flavors. These are some of my favorites but feel free to experiment and create your own cupcake icing after your favorite ice cream flavor!
Wishing you all a wonderful summer filled with lots of ice cream & cupcakes!
Sweet Remedy
Birthday Cake Ice Cream
posted by SAMANTHA SEELEY on JULY 9, 2012 9 comments »
What is the best way to derail your new healthy lifestyle? By eating a huge amount of homemade, store bought and mom and pop shop ice cream, of course! I’m going to blame the recent heat wave and the creamy temptress known as ice cream for my lack of willpower.
This is my second attempt at cake batter ice cream. Well this is more of a birthday cake/piece of cake ice cream. My first try wasn’t the best and I couldn’t get rid of it fast enough. I attempted to use a vanilla gluten-free boxed mix that I’ve had in my pantry for quite some time. The final product was a different texture than normal, creamy ice cream and I was very dissatisfied as I was making this for someone pretty amazing and deserving of a homemade version of their favorite ice cream.
I was determined to make good on this ice cream promise. This time I baked vanilla cupcakes with rainbow sprinkles and froze the pieces. I then used the pieces in the final churned cream, milk, sugar and eggs.
Rainbow sprinkles are my absolute favorite topping for ice cream; especially ice cream cones. This obsession dates back to 1988. My favorite ice cream memories are of car rides to Twin Cone, the closest local ice cream shop. To get there we have to drive down a very winding road, nicknamed ‘Roller Coaster Road.’ This road has always given me butterflies. My dad would drive slightly over the speed limit and make the ride more enjoyable for me and still today I get butterflies and recall fond memories driving along the curvy turns.
Birthday Cake Ice Cream
Make sure your cake is prepared and the crumbles are frozen before beginning this recipe. I would also suggest measuring out your ingredients before you begin because this is one of those recipes where you will want to pay very close attention to the heat and you'll need to stand close to continuously stir the mixture.
YIELD: 1 quart PREP TIME: 15 min COOK TIME: 15 min TOTAL TIME: 4 hour 30 min
Ingredients:
1 cup prepared cake pieces (about two cupcakes), frozen
2 eggs
2 egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1/2 cup rainbow sprinkles
Directions:
Prepare your cake and freeze about 1 cup of pieces.
Combine eggs, yolks and sugar in a medium sized mixing bowl.
Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.
Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while beating continuously.
Pour the egg and milk mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a spoon.
Pour mixture into a bowl and cover. Chill until completely cool. Once cooled, pour mixture into frozen ice cream maker and follow your machine’s directions for churning. Layer the ice cream, cake pieces and sprinkles in an airtight container. Store in the freezer until frozen.
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
Recipe Ice Cream Cake Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos
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