Post a Comment On: Scoopalicious

Just a reminder that the Ice Cream Cupcake Roundup ends in five days.

To get you excited, (especially if you haven't concocted your own to enter yet), here are some ideas:
Check out the entries from last year.Check out the recent ice cream cupcakes made by out Roundup co-host Stef (of Cupcake Project) -- while you are there you can also check out some other pretty exciting cakes, such as Honey Baked Ham Cupcakes.
Check out the post I did earlier this month for my very sweet Cake Ice Cream Cupcakes.Read below for my Shirley Temple Cupcakes:[Image]As you can tell, I love Shirley Temples. I have made two different Shirley Temple ice creams (one and two) and once even tried a sorbet.

This time, I made ice cream cupcakes. The base was a white cake, a recipe I got from my sister:
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
1.5 cups self-rising flour
1.25 cups all-purpose flour
1.5 cups milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Cream 2 sticks of butter and 2 cups of sugar using an electric mixer on medium for about 3 minutes. Beat in four eggs, one at a time. Combine the two flours separately, and add half to the batter, mix, then add 1 cup of milk and 1 teaspoon of vanilla extract. Add the rest of the flour a little at a time, beating well after each addition. Line muffin tins with cupcake papers and fill each 0.75-full with batter. Bake 20-25 minutes. Let cool before frosting.
I filled mine about 1/3 full with batter, as I wanted to leave room for the ice cream.

I piled on some homemade lime ice cream from Bruce Weinstein's The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More[Image] (this is my bible of ice cream making).

Finally, I whipped up some butter cream to which I added some grenadine.
0.5 stick butter, at room temperature
0.5 stick margarine, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy. Add the confectioners' sugar, 0.5 cup at a time, beating about 2 minutes after each addition, until light and creamy. Beat in the vanilla extract.[Image]I then added about 3 tablespoons of grenadine.

The result? Very limey ice cream with very very sweet frosting. Not very Shirley Temple-y. They were good, but would never be my first choice for a dessert. Mostly because I don't think I am a huge lime fan.