Tuesday, June 14, 2011
Ice Cream Liquor Chocolate Chip Cupcakes
I am so excited to share with you all my first competition entry for the Ice cream Cupcake Contest. Cupcake Project and Scoopalicious is hosting their annual Ice Cream Cupcake Contest. The competition requirement is the ice cream cupcakes must contain cake and ice cream (or frozen yogurt, gelato, or something ice cream-like).
This was harder than I expected because coming up with a recipe to incorporate ice cream was not an easy task. I know I wanted a cocktail cupcake but could not figure what flavor would go best with ice cream.
While shopping at Publix I went down the frozen aisle and saw the Mayfield’s Vanilla Bean Ice cream. At that instance I knew the perfect cupcake.
This cupcake is a chocolate chip cupcake with cream liquor, layered with vanilla bean ice cream, and frosted with a whipped buttercream cream liquor frosting.
This ice cream cupcake is definitely a keeper. Perfect for the summer time to cool down and relax with a cocktail flavor.
Chocolate Chip- Cream Cupcakes w/ Liquor Buttercream
Yield: 24 cupcakes
Prep Time: 45 min
Cook Time: 20 min
3/4 cup miniature chocolate chips
1/2 Tablespoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cream cheese, at room temperature
10 Tablespoons butter, at room temperature
1 cup granulated white sugar
1 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs
3/4 cup Cruzan Cream Liquor (Bailey's can be used)
1 cup butters (2 sticks), at room temperature
3 cups powdered sugar
4 Tablespoons Cream Liquor (Cruzan Cream or Baileys)
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Line cupcake tins with 24 cupcake liners.
2. In a small bowl, toss together chocolate chips and 1/2 Tablespoon flour.
3. Sift together dry ingredients- flour, baking powder and salt; set aside.
4. In a large bowl, use electric mixer to combine cream cheese and butter. Add sugars and vanilla; beat until blended. Add eggs and beat until incorporated. With mixer on low, add flour mixture and liqueur alternately to the wet mixture, beginning and ending with the flour mixture. Gently stir in chocolate chips.
5. Spoon batter into cupcake liners, filling them almost to the top (they shouldn't raise much. Bake cupcakes 18 to 22 minutes, or until centers of cupcakes are set.
6. To make buttercream: Place all ingredients in an electric mixer bowl. It’s best to chill the bowl to help whip with volume. I include ½ cup of heavy cream for a whip effect. Blend together until smooth and creamy.
Remove the ice cream from the freeze and lit it defrosts for a while. Remove the cupcake from the wrapper and cut the cupcake horizontally. Spoon a semi-melted ice cream on the bottom half of the cupcake and put the top on the ice cream half. Place cupcake back in freezer for thirty minutes.
Make frosting a pipe with a large start tip onto the ice cream cupcake and drizzle with Hershey's syrup.
I took it a step farther and created a dessert cup. I melted dark, milk, and white chocolate and poured them in a bowl. Taking a toothpick I made a swirl in the chocolates to get a marble effect. I took it old school and blew a balloon up and dipped it in the marble chocolate rotating left and right. Place the balloon on a piece of parchment paper on a baking sheet and freeze for thirty minutes.
Store in the freezer.
Cupcake & Buttercream Source: (Adapted from Recipe Girl).