Saturday, June 30, 2012

Raspberry Peach Ice Cream Cupcakes

Today I have another ice cream treat for you.  But this time it is inside a cupcake. 
Stef at Cupcake Project along with Scoopalicious is holding the 5th annual Ice Cream Cupcake Challenge.  This is my second time entering the challenge, and hopefully I created a dessert that wow the judges.
I keep complementing what flavors I wanted to create.  I know since it is hot and sticky outside I wanted to create flavors that will blend well together that scream summer.  Well, what better flavors than Raspberry, Peach, and Lemon.
Raspberry Peach Ice Cream Cupcakes

I started out with the most work of the ice cream cupcake – the ice cream.  Since I bought my KitchenAid ice cream attachment a few weeks ago, there is no way I was going to buy ice cream.  I made homemade peach ice cream with fresh Georgia peaches.  The ice cream has that sweet light and airy decadent taste.

I then made lemon cupcakes and froze them so when I put the ice cream in the middle of the cupcake it would not melt that easily.   

And last but not least I topped it off with a raspberry buttercream.

                            So what you think? Tempting right?

Raspberry Peach Ice Cream Cupcakes

Raspberry Peach Ice Cream Cupcakes

Raspberry Peach Ice cream Cupcakes

Make sure you head over to Cupcake Project 2012 Ice CreamCupcake Contest to see the other contestant's wonderful entries.

Peach Ice Cream
Makes 5 cups

2 cups fresh peaches, skinned, pitted and diced
1/4 sugar
1 tsp. lemon juice
4 egg yolks
3/4 cup sugar
1 1/2 cups whole milk
1 cup heavy cream
1 vanilla bean, split in half or 1 tsp. pure vanilla extract
Macerate the peaches with the lemon juice in a saucepan with the lemon juice and sugar for about 10 minutes or until syrupy. Simmer over medium heat until the peaches are soft for about 5 minutes. Let cool completely.

Whisk the egg yolks with the sugar until thick and pale. In the meantime, heat the milk, cream and vanilla bean until steam rises. Gradually add the hot cream to the egg yolks, whisking constantly to prevent them from scrambling. Pour the mixture back into the saucepan and cook over medium heat until the cream coats the back of a spoon, 5 to 8 minutes.

Strain the cream and let cool completely. Stir in the peaches. I used a hand-held mixer to puree some of the peaches and leave chunks into the base. Churn the mixture in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

Raspberry Lemon Cupcakes
Yields approximately 24 cupcakes
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.
For the Raspberry Buttercream
1/2 cup raspberries (blended into a puree with a tablespoon of vodka and pushed through a fine mesh sieve to remove seeds)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening*
1 tablespoon clear vanilla extract
1/2 teaspoon of raspberry extract*
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
2-4 tablespoons very cold milk (add until you reach desired consistency)
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
Peach ice cream adapted from Tartelette that adapted from Cuisine at Home.  Raspberry Lemon Cupcakes adapted from My Baking Addiction that adapted from Dorie Greenspan

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