Baked Alaska Cupcakes are a smaller model of the traditional showstopper! Love the mini dimension, which makes them excellent for events AND you can also make them forward which is improbable!
OK, we’re right here as we speak with spherical two of me pretending I’m on The Nice British Baking Present on PBS. Have you ever guys been watching? Final week I made a “Signature” dessert, which was the additional scrumptious Banana Pudding Cheesecake, and I’ve heard kind a few of you who’ve already made it, that you simply LOVED it! I LOVE listening to that! Effectively, as we speak we’re doing one thing somewhat extra concerned, however TOTALLY doable. You guys know I don’t do difficult desserts. However as we speak we’re baking together with the “Charismatic Cupcake” Problem. And I’ve received a enjoyable one. Baked Alaska Cupcakes!
In addition to being drop lifeless gorg, they’re so scrumptious. The delicate vanilla cupcake is topped with a contemporary raspberry and chocolate chip raspberry ice cream, completed with a beautiful swirl of toasted marshmallow meringue. Actually, there are a couple of steps to creating these, however they’re all pretty straight ahead. If I can do it, so are you able to!
This recipe makes 12 cupcakes. And whereas I made a vanilla cupcake as the bottom, you may completely get artistic together with your taste combos and bake any taste you desire to.
Since I selected to make use of a raspberry chip ice cream, I assumed it might be enjoyable so as to add a contemporary raspberry to the cupcake as nicely. Once more, that is the place you will get artistic! Simply lower a small nicely into the highest so you may nestle the raspberry proper in there.
I wish to scoop out my ice cream first, after which place it again within the freezer to get agency. This further step makes assembling the cupcakes rather less messy!
Whereas the ice cream scoops are freezing stable, go forward and make your marshmallow meringue topping.
It’s the proper quantity to pipe excessive swirls on prime of your cupcakes.
If you’re able to assemble the cupcakes, place the frozen ice cream on prime of the cupcake…
After which utilizing a pretty big piping swirl to pipe the meringue on prime of the ice cream! OR you may all the time unfold the meringue on prime utilizing an offset spatula. Both method might be beautiful!
Then, the enjoyable half is toasting up the meringue with a kitchen torch. I do know it looks as if there are a whole lot of kitchen instruments used on this recipe, however hopefully they’re ones you presently have in your kitchen. If not, I’ll hyperlink to what I used beneath!
Dig in and luxuriate in!
Instruments used on this recipe:
Description
Baked Alaska Cupcakes are a smaller model of the traditional showstopper! Love the mini dimension, which makes them excellent for events AND you can also make them forward which is improbable!
Cupcakes
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup cake flour
- 1/2 cup buttermilk
- 2 cups raspberry chip ice cream, or your most well-liked taste
- 10 –20 raspberries
Meringue Topping:
- 1 ½ cups granulated sugar
- 2 egg whites
- 2 teaspoons mild corn syrup
- 1/3 cup chilly water
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
Cupcakes
- Preheat oven to 350°F. Line a muffin tin with 10 liners. Put aside.
- Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium velocity for two minutes. Add the eggs, vanilla, baking powder, and salt. Combine for 1 minutes till mixed and easy, scraping the edges of the bowl as mandatory.
- In alternating parts add within the flour and buttermilk, starting and ending with the flour. Combine for 30 seconds after final addition till evenly mixed and easy.
- Portion out ¼ cup of batter into every liner. Bake for 15-17 minutes, or till a toothpick inserted within the middle comes out clear.
- Enable the cupcakes to chill for five minutes within the pan after which take away and switch to a wire rack to chill fully.
- Line a plate with parchment paper. Utilizing a 2- tablespoon sized scoop, portion out 10 scoops of ice cream and place onto the ready plate. Place the plate again into the freezer for a minimum of quarter-hour till agency.
Meringue
- To make the meringue topping, fill a medium saucepan with an inch of water and place on medium warmth, bringing the water to a simmer. Place a heatsafe glass bowl on prime of the saucepan, however not touching the water, making a double boiler. Mix the sugar, egg whites, corn syrup, water, and salt within the bowl, and utilizing a hand mixer, beat the combination on excessive velocity for 7 minutes, till thick and shiny.
- Take away the bowl from the warmth, add within the vanilla and proceed mixing on medium-high velocity for two extra minutes. Switch meringue into a big piping bag, fitted with a big spherical or star tip. Alternately, you may skip this step should you choose to unfold the meringue on the cupcake utilizing an offset spatula.
Meeting:
- Utilizing a knife, lower a small nicely within the tops of the cupcakes, about 1 ½ inches in diameter. Place one or two raspberries in every nicely.
- Take away the ice cream from the freezer and place a scoop onto every cupcake.
- Working rapidly, pipe or unfold the meringue topping on every cupcake, fully overlaying the ice cream.
- Utilizing a kitchen torch, calmly toast the meringue topping.
- Place again within the freezer till able to serve.
Notes
You possibly can sub out the raspberries for any fruit you like, or omit it altogether.
Be at liberty to make use of any taste ice cream you want.
When storing the cupcakes within the freezer, retailer them hermetic, because the meringue will soak up any flavors within the freezer. To do that, I wish to flash freeze the cupcakes uncovered for 15-20 minutes after which cowl tightly with cling wrap. This fashion, the meringue will maintain the form you piped or unfold it.
Vitamin
- Serving Dimension: 1 Cupcake
- Energy: 579
- Sugar: 63.5 g
- Sodium: 600.8 mg
- Fats: 18 g
- Carbohydrates: 98.1 g
- Protein: 6.4 g
- Ldl cholesterol: 99.4 mg
