Unicorn Ice Cream Cupcakes

Budget Menu & Dirt Cheap Recipes General Recipes Unicorn Ice Cream Cupcakes

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    • #378940

      Unicorn Ice Cream Cupcakes
      For the cake:
      use favorite cake mix and follow instructions on mix for batter
      Food coloring:
      bright pink and purple
      For the Ice Cream:
      2 cups heavy whipping cream
      1 can sweetened condensed milk
      1 tsp . vanilla
      For the Whipped Cream Frosting:
      1.5 cups heavy whipping cream
      1 tsp vanilla
      1/2 cup powdered sugar
      1.5 tsp unflavored Gelatin
      4 tsp water
      sprinkles and twirly lollipops
      For the cake:
      Preheat oven to 350°. Fill a muffin pan with cupcake liners. Add 1 1/2 tbs of batter (just enough to cover the bottom of the liners) to each liner. Bake for around 15 min or until the cupcakes spring back. Let cool completely before topping with ice cream mixture.
      For the ice cream:
      In a large mixing bowl whip heavy cream until stiff peaks form. Fold in sweetened condensed milk and 1 tsp vanilla gently until combined. Separate the ice cream mixture into several bowls (as many colors as desired) and color the mixture in each bowl a different color. Add around 2 tsp of each color into the cupcake liners on top of the baked cupcakes. The ice cream mixture should just reach the top of the liners or a little over it. Swirl the colors of the ice cream mixture a few times to give it that swirl effect. Put the ice cream cupcakes in the freezer for 5 hours at least. When they are frozen, cover with plastic wrap and leave in the freezer for up to 3 days or serve immediately.
      For the whipped Cream Frosting:
      Mix the water and gelatin in a large microwave safe bowl. Be sure to use a large because the gelatin will foam up in the microwave. Microwave on high for about 20 sec or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
      When ready to serve take the cupcakes from the freezer and top with the whipped cream. Use this whipped cream frosting like any other frosting. It will hold the shape for at least 2 hours and holds longer if refrigerated, but obviously, ice cream, needs to be served immediately so top these right before serving. As with any frosting, it should not sit out too long in the heat. Put some sprinkles on the top, stick in the lollipops and enjoy cake and ice cream all in one. Serves 16
      coffeebath smilie

    • #464116

      This sounds yummy. I’m gonna try this for sure. Thanks for sharing.

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Budget Menu & Dirt Cheap Recipes General Recipes Unicorn Ice Cream Cupcakes