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Yes, you read the title correctly... I said ICE CREAM CUPCAKES!! The genius site that is called "Baking Bites" has a utterly decadent, delicious sounding recipe for "Creamsicle Ice Cream Cupcakes". Basically they are orange cupcakes that are filled with vanilla bean ice cream and topped with a zesty orange glaze and stored in the freezer for aa insanely delicious summertime treat... I cannot wait to test out this recipe!! yes, Glamour Whore can bake and cook!! Quite well actually...
"Creamsicle Ice Cream Cupcakes"
The recipe via "Baking Bites"
"Creamsicle Ice Cream Cupcakes"
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
3/4 cup sugar
2 large eggs
1/4 cup vegetable oil
1/2 cup orange juice (pref. freshly squeezed)
2 tsp orange zest (or 1/2 tsp orange extract)
1 tsp vanilla extract
Filling
1 1/2 – 2 cups vanilla bean ice cream, slightly softened
Orange Glaze
2 cups confectioners’ sugar
3-4 tbsp orange juice (pref. freshly squeezed)
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vegetable oil.
Stir half of the dry ingredients into the egg mixture, followed by the orange juice, orange zest and vanilla extract. Stir in remaining dry ingredients, mixing just until no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before filling and frosting.
When cupcakes are cool, hollow them out using the cone method (fully explained, with photos, here).
Simply insert a small knife to cut a “cone” of cake out of the center of each cupcake. Cut off the pointy end of the “cone” and save the top. Make the holes large to fit a generous amount of ice cream.
Fill each hollowed out cupcake with 2-3 tbsp softened vanilla bean ice cream, then replace the tops. Freeze for 15 minutes to allow ice cream to set up before glazing.
To make glaze, whisk together confectioners’ sugar and orange juice until a thick, smooth consistency is reached. Add additional juice to thin the glaze, if needed. Drizzle a generous spoonful over each cupcake, and return cupcakes to freezer to chill before serving.
Kisses Bitches...
Glamour Whore...xoxo
"When you look at a cupcake, you've got to smile."
-Anne Byrn
Yes, you read the title correctly... I said ICE CREAM CUPCAKES!! The genius site that is called "Baking Bites" has a utterly decadent, delicious sounding recipe for "Creamsicle Ice Cream Cupcakes". Basically they are orange cupcakes that are filled with vanilla bean ice cream and topped with a zesty orange glaze and stored in the freezer for aa insanely delicious summertime treat... I cannot wait to test out this recipe!! yes, Glamour Whore can bake and cook!! Quite well actually...
"Creamsicle Ice Cream Cupcakes"
The recipe via "Baking Bites"
"Creamsicle Ice Cream Cupcakes"
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
3/4 cup sugar
2 large eggs
1/4 cup vegetable oil
1/2 cup orange juice (pref. freshly squeezed)
2 tsp orange zest (or 1/2 tsp orange extract)
1 tsp vanilla extract
Filling
1 1/2 – 2 cups vanilla bean ice cream, slightly softened
Orange Glaze
2 cups confectioners’ sugar
3-4 tbsp orange juice (pref. freshly squeezed)
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vegetable oil.
Stir half of the dry ingredients into the egg mixture, followed by the orange juice, orange zest and vanilla extract. Stir in remaining dry ingredients, mixing just until no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before filling and frosting.
When cupcakes are cool, hollow them out using the cone method (fully explained, with photos, here).
Simply insert a small knife to cut a “cone” of cake out of the center of each cupcake. Cut off the pointy end of the “cone” and save the top. Make the holes large to fit a generous amount of ice cream.
Fill each hollowed out cupcake with 2-3 tbsp softened vanilla bean ice cream, then replace the tops. Freeze for 15 minutes to allow ice cream to set up before glazing.
To make glaze, whisk together confectioners’ sugar and orange juice until a thick, smooth consistency is reached. Add additional juice to thin the glaze, if needed. Drizzle a generous spoonful over each cupcake, and return cupcakes to freezer to chill before serving.
Kisses Bitches...
Glamour Whore...xoxo
