Ice Cream Sundae Cupcakes
How long do you think ice cream sundaes have been around for? 50 years? 70 years? … How about 119 years? Yep, that’s right. The first documented ice cream sundae was made on April 3rd, 1892 in the United States. There’s still controversy surrounding the birthplace of the ice cream sundae, but I think everyone can agree that it is one of the most delicious American desserts ever invented. I converted a classic sundae (vanilla ice cream, chocolate sauce, whipped cream, sprinkles) into a cupcake (vanilla cake, chocolate ganache filling, whipped cream frosting, sprinkles) and enjoyed them as much as the real frozen kind. Rating: 4.5 out of 5.
Ice Cream Sundae Cupcakes: Vanilla Cupcakes from The Complete Magnolia Bakery Cookbook
Ingredients for cupcakes:
- 1 ½ cup self-rising flour
- 1 ¼ cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Ingredients for chocolate ganache:
- 2 ounces bittersweet chocolate, chopped
- ¼ cup heavy cream
- 1 teaspoon unsalted butter
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- To make the chocolate ganache, warm the heavy cream and butter with the chocolate, chopped into small pieces, and bring to the boil in a thick-bottomed saucepan, by which time the chocolate should have melted. Remove from the heat and whisk till smooth and thickened. Let cool a little before using.
- Using a sharp, small knife cut out a 1-inch center. Set aside the 'cut-out' cake piece. Fill the cupcake with chocolate ganache. Top the filled cupcakes with the left-over cake piece, pressing down to flatten the cupcake. Continue with remaining cupcakes.
Ice Cream Sundae Frosting: My own recipe.
- ½ cup heavy cream
- 3 tablespoons vegetable shortening
- ¾ cup confectioners' sugar, sifted
- 1 teaspoon clear vanilla
- 3 to 4 tablespoons milk
- Whip the heavy cream until it forms firm peaks, place it in the refrigerator to set while you get on with the rest.
- In a medium bowl, mix the shortening, confectioners' sugar, vanilla and milk together until smooth. Fold in the whipped cream with a rubber spatula. Use immediately.