Tuesday, February 8, 2011

Ice Cream Shoppe Cupcakes Recipe


I adapted this recipe from the current Shape Magazine issue.  Bella thought they looked so good that she begged for an "ice cream cupcake" - hence the new name!  The cake is so light and delicate, while the frosting really does taste just like a creamy marshmallow!  They were a HUGE hit with my family (and neighbors).  I think they'd make a great Valentine's Day treat!

Cupcakes:
  • 3/4 c Flour
  • 1/3 c Unsweetened Cocoa Powder
  • 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 tbsp Butter, softened
  • 1/2 c Dark Brown Sugar
  • 1/4 c Sugar
  • 2 Eggs
  • 3 tbsp Strongly Brewed Coffee
  • 1 tsp Vanilla
  • 1/2 c Buttermilk

Preheat your oven to 350°F. Line 12 cupcake tins with liners, or prepare with butter & flour (my preferred method).

Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk lightly to incorporate it all.  Set aside.

In a different large bowl, beat butter and sugars together until fluffy. Add eggs (1 at a time), coffee, and vanilla; beating well after each addition. Beat until smooth. Alternate adding flour mixture & buttermilk, beating after each addition, until batter is smooth (it will be on the runny side).

Fill each cupcake tin 2/3 full and bake for 20 minutes (or until a toothpick inserted into the center comes out clean). Allow to sit for one minute in the tins, then remove & cool on a wire rack completely before frosting.


Marshmallow Icing:
  • 1∕2 c Sugar
  • 1∕4 c Water
  • 1 Egg White
  • 1∕2 tsp Pure Vanilla
  • Pinch of salt
  • Sprinkles (optional)

To create the marshmallow icing, combine sugar and water in a small saucepan on the stove and dissolve over medium heat, stirring constantly for about 3 minutes. Set aside.

Beat egg white, vanilla, and salt in a large bowl with an electric mixer until soft peaks form (it helps to start on low and gradually increase the speed, beat on high for a few minutes, or until soft peaks form). Slowly add sugar syrup and continue to beat until stiff peaks form and the mixture is glossy; around 7 minutes.


Frost cupcakes just before serving. Top with sprinkles (or your favorite colorful topping) and enjoy!

4 comments:

Mrs. A said...

Those look yummy! I'll have to try that recipe real soon!

Mel said...

Can we say yum?!

PERMANENT POSIES said...

I have been craving cupcakes all week! Yum!

Melissa said...

I'm going to try your icing for Liana & Emi's party this weekend! Yeah for corn syprup free :-) Maybe I'll just give Liana and Noah scoops of it with a spoon!

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