Ice Cream Cupcakes Fusion (Print Version)
# Ingredients:
→ Cake Base
01 -
Yellow cake mix (and required ingredients as per package instructions)
02 -
Cupcake liners
03 -
¼ cup sprinkles (optional)
→ Ice Cream Layer
04 -
3 cups cake batter ice cream, softened
→ Whipped Cream Frosting
05 -
1½ cups heavy whipping cream, cold
06 -
1½ cups powdered sugar
07 -
1½ tsp unflavored gelatin
08 -
4 tsp water
09 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners. Prepare yellow cake batter according to package instructions, stirring in sprinkles if desired. Spoon 1 tablespoon of batter into each liner to cover the bottom. Bake for 15 minutes, or until the tops spring back when lightly pressed. Cool completely in the muffin tin.
02 -
Leave cooled cupcakes in the muffin tin. Scoop softened ice cream onto each cake base until it reaches the top of the liner. Smooth the ice cream using a spoon or spatula for even layers. Freeze cupcakes for at least 2 hours or until firm.
03 -
Combine water and gelatin in a microwave-safe bowl. Microwave for about 20 seconds until dissolved, then let cool to lukewarm. Using an electric mixer, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Gradually add the gelatin mixture while beating, continuing until stiff peaks form.
04 -
Pipe or dollop whipped cream frosting onto frozen cupcakes using a pastry bag or spoon. Decorate with sprinkles if desired. Serve immediately, or freeze briefly again to set the frosting before serving.
# Notes:
01 -
For clean ice cream layers, flatten the ice cream into the liners with a spoon before freezing.
02 -
Use cold heavy cream for better whipping results. Chill frosting if it feels too soft before piping.
03 -
Store unfrosted cupcakes covered in the freezer for up to 2 days. Assemble and frost just before serving for better texture.