Friday, August 3, 2012

Black Raspberry Vanilla Ice Cream Cupcakes

If you follow me on Facebook maybe you've been wondering why I was looking for nut cups.

You know, the cupcake wrappers. 

Well.... voila.

Ice cream cupcakes themed after my favorite Bath & Body Works lotion from college.  (I still have it too because apparently I am incapable of finishing a bottle of lotion.)

As it turns out, this combo is just as great in ice cream cupcake form.  I highly recommend these!  The frosting is a marshmallow whipped cream frosting so it is light and airy and perfect.  Sub any cupcake or ice cream flavor you want to change things up a bit.

(Esp. if black raspberry ice cream is $5.99/gallon at your Walmart too.  Insane!  Don't tell my husband, k?)


Black Raspberry Vanilla Ice Cream Cupcakes
Based on Black Raspberry Lemon Crush Ice Cream Cupcakes by Tidy Mom

Vanilla Bean Cupcakes:
-Vanilla cake mix and ingredients to make it (I like Betty Crocker French Vanilla)
-2 tsp vanilla bean paste (optional)

Mix cupcakes according to box directions. Add  vanilla bean paste to batter if desired.   To bake, fill the liners up only about half-way.  Bake at 350 degrees for 13-17 minutes or until toothpick comes out clean.  Tip- When you start to smell "cake", they are ready to be checked! 

Cool cupcakes completely on a wire rack.

Ice Cream Cupcake Assembly:
-1 gallon Dreyer's (Edy's) Limited Edition Black Raspberry Slow Churned Ice cream
-2 inch nut cups or souffle cups (can be found at Hobby Lobby/Michaels/Party stores)

Remove ice cream from freezer and allow to soften at room temperature for about 20 minutes.  Meanwhile, peel the liners off each cupcake. Slice them in half across the middle (equator).

Place the bottom half of each cupcake in a nut cup.

When ice cream is soft, fill each nut cup with ice cream and pack down/smooth with a spoon.  The amount is up to you, but I like a large amount of ice cream with my cake. Top each nut cup with the top half of the cupcakes.  It's okay if it sticks out of the cup a little bit because you will top it with frosting.  Freeze cupcakes for at least 2 hours.

Marshmallow Whipped Cream Frosting:
-3 cups heavy whipping cream
-2 cups marshmallow cream
-2 Tbsp powdered sugar
-Smucker's Boysenberry Syrup for drizzle (Found by the pancake stuff at the store)

In a chilled mixing bowl, beat whipping cream, marshmallow cream, and powdered sugar with an electric mixer until stiff peaks form.  (Adjust sugar to suit your tastes. I like 2 Tbsp.)  Scoop frosting into a pastry bag fitted with a star tip like a 1M.

Remove cupcakes from freezer and quickly frost each one, moving in a circular motion and releasing pressure at the top of each cupcake.  Freeze at least 4 hours. 

Drizzle with boysenberry syrup if desired.

Serve frozen.  Cut a little snip in each nut cup wrapper to make these SO much easier for guests to peel down and eat.

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Dorothy @ Crazy for Crust said...

This is totally genius!!! LOVE it.

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