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It’s hot! It’s July! Cake and ice cream always sounds good on a warm summer day! How about marrying cupcakes to ice cream? Here are three ways to do it while impressing your friends and family with these delicious and decadent treats.
Put Ice Cream Inside the Cupcakes!
Use a cupcake corer to core your cupcakes. Then use the same tool to cut a plug of rock hard ice cream from a block of ice cream. Stick the end of the corer into a cupcake hole and push the plunger to deposit the ice cream into the cupcake.
Freeze and frost and you’re done. Your friends will be amazed to find ice cream inside their cupcakes. They’ll ask, “How did you do that?”
It’s simple but it does take the cupcake tool.
Put Ice Cream on Top of the Cupcakes
The cupcakes pictured at the top of this post have a scoop of ice cream buried under that chocolate. Sneaky sneaky and very delicious!
It’s really pretty simple. Put a scoop of ice cream on each cupcake and then freeze the cupcakes and ice cream together. After they are frozen, turn them upside down and dip them in melted chocolate.
If there is a trick to doing this, it’s making sure that the ice cream is frozen tightly to the cupcakes otherwise the ice cream will fall off into your warm chocolate which is not good and will cause a big mess. If you put the ice cream on the cupcakes while the cupcakes are still slightly warm, it’ll melt just enough to form a bond.
Putting Cupcakes in a Milkshake
Confession time; we didn’t invent this. But we were doing it long before I saw it advertised on television. It’s pretty simple: just drop a cupcake in the milkshake and hit the blend button.
And the magic trick to it all? Barely hitting the blend button. The desired consistency is chunks of cupcakes in your shake, not tiny pieces. The cupcake breaks up quickly so just pulse it.
Cupcakes that are made with a store bought mix are so light and airy and with little substance that it’s easy to overwhelm them with ice cream or even frosting. Cream cakes are a better answer, something with a little more density. If you are baking from scratch, your cupcakes are likely to be a little denser and that is the best option. Cream cakes (think half way between an airy store mix and a pound cake) are perfect. That’s what most bake shops would use, especially for filled cupcakes.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.