ICE CREAM SUNDAE CUPCAKES

February 02, 2018

1212

These Ice Cream Cupcakes are a whimsical and delicious treat. Light, moist, tender vanilla bean cupcakes are topped with scoops of fluffy strawberry, vanilla, and chocolate frosting and drizzled with chocolate ganache and a maraschino cherry.

For the cupcakes:
1¼ cups cake flour
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs at room temperature
¾ cups granulated sugar
2 tsp vanilla bean paste
½ cup butter ( melted )
½ cup whole milk
1½ tsp lemon juice or vinegar
For the Vanilla Frosting:
1 cup unsalted butter ( at room temperature )
3 cups confectioners' sugar
1 tsp vanilla
pinch of salt
1 tsp cream or whole milk
For the Chocolate Frosting:
½ cup unsalted butter at room temperature
2 cups confectioners sugar
? cup dark chocolate, chopped, melted, and slightly cooled
½ tsp vanilla
pinch salt
For the Strawberry Frosting:
½ cup unsalted butter at room temperature
2 cups confectioners' sugar
? cup freeze dried strawberries, crushed to a powder
For the Chocolate Ganache:
6 ounces of dark chocolate chopped
½ cup plus 2 tbs cream
Maraschino cherries ( optional )

For the Cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake tin with paper liners. In a medium bowl, place the flour, baking powder, baking soda, and salt. Mix until combined. In the bowl...
See the full directions on my site

Nutritions

Calories
464

Sodium
450mg
18% DV

Fat
28g
43% DV

Protein
6g
13% DV

Carbs
42g
14% DV

Fiber
2g
10% DV