Sunday, July 4

Red White and Blue Ice Cream Cupcakes!

Happy Independence Day! To celebrate, P and I are not doing much. Watch fireworks from our apartment window and without a doubt P will eat a few of these! We had such a relaxing weekend and I was blessed with having Friday off. It was so great getting caught up on things that needed to be done and still having time to actually relax. I hope your 4th of July is speck-tac-ular! And, if you haven't chosen a dessert to make, give this easy recipe a try. It's fun, good, and very cute!! I love how it incorporates cake and ice cream into one! This will definitely be a jumping point to some other fun ideas that are coming to mind. Brownies and Ice Cream?! oh we will come back to this! The only thing I would change is to make a natural food coloring. My cupcakes came out pale red and blue because I just didn't want to glob so much chemicals in there. That sounds like another future experiement!

Red White and Blue Ice Cream Cupcakes
recipe source Annies Eats

Ingredients:
1 batch white cake batter* (I used 1/2 batch- Arrowhead Mills organic vanilla cupcake mix)
Red and blue food coloring
1/2 of a carton of vanilla bean ice cream slightly softened
Fresh strawberry slices and fresh blueberries

*Note: A full recipe of cake batter could make a TON of these cupcakes. I only made 24 because I don’t have more cupcake pans or room in my freezer for more, but you could make extra with the full batch of batter (or bake an extra cake layer for fun).

Directions:
1. Preheat oven and prepare white cake batter as directed. Line two cupcake pans with foil liners. Divide the cake batter into two separate bowls, coloring one half with red and one half with blue food coloring. Drop approximately two tablespoons of batter into each cupcake liner so that you have 12 red and 12 blue cupcakes. Bake in the preheated oven until the cake is baked through and a toothpick inserted in the center comes out clean. (Baking time will depend on the cake recipe you use, but for me it was about 10-11 minutes.) Allow to cool in the pans to room temperature. Then freeze for 15-30 minutes.
2. Once the cupcakes have frozen slightly, fill each cupcake liner to the top with vanilla ice cream. Freeze until firm and ready to serve. Just before serving, top the blue cupcakes with fresh strawberries and the red cupcakes with fresh blueberries.

Oh! I almost forgot! P and I had an adventure traveling to Fran's Fryers this weekend!! Fran's Fryers is a farm (about an hour away) that sells all natural meat and when we lived in Houston I was apart of a co-op that got their meat delivered. NOW we live close enough to pick it up at the farm!! What an adventure that was- it only took us twice as long as it should have to get there. Those country roads are confusing with only numbers as their names...who wants 308 FM as their street name??! hehe

2 comments:

  1. Such beeee u t ful little cakes...good job... love you

    ReplyDelete

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