Tuesday, July 5, 2011

Ice Cream Birthday Cupcakes... with a Kick!

Maureen and I in a photobooth at Quoc and Carly's wedding
I always strive to make cupcakes for my friends birthdays that I know they would love. Maureen had been dropping hints that she wanted me to make ice cream cone cupcakes. These are cupcakes baked into a sugar cone and then rather than icing them, you put a scoop of ice cream. So I decided to take on this challenge to help Maureen celebrate the last year of her 20s.

Maureen has always said her favorite of my cupcakes are my champagne and strawberries. So I decided to modify them for the ice cream cone cupcakes. I made the champagne cupcakes and then topped it wih strawberry ice cream made by my friend Meghann. It was so delicious.  I also got really fancy and put whipped cream on top of them... and brought cherries as well, but I think we just ended up eating them :)

Champagne in a Can
The champagne I used was Francis Ford Copola's Sofia Champagne in a can.  It can be tough to find, but I found it at my local wine store.   While this may sound ridiculous, its actually PERFECT for baking.  First is somewhat sweeter, which makes for delicious cupcakes.  And second, I don't like to waste, so it always bums me out when i have to throw out wine or beer because I didn't use it all.  And with champagne, it's tough to keep for a long time.  So by using the can, I was able to have exactly enough champagne for the cupcake and didn't have to get drunk at 9 AM.

However, i did learn a lot from this cupcake experience.  We were celebrating Maureen's birthday at Wolf Trap and seeing "Mamma Mia".  Now we are experts at Wolf Trap's lawn and brought a perfect picnic dinner.  However, there are quite a few things I learned about trying to bring these cupcakes on a picnic

A cupcake explosion!
a. The actual cupcakes are REALLY easy to bring.  Since there's no icing theres no "messing them up" and the cone acts a protector.
b. Bringing ice cream on a picnic.... not so easy
c. DO NOT fill the cones to the brim... they will "explode"  
d. Dry ice is REALLY cold. To the point that it freezes everything (margaritas, ice cream) so deep its hard to eat them!  But at least the ice cream didn't melt.

So it wasn't the best picnic cupcake, but after i trimmed off the tops of the cupcakes and we were able to slightly defrost the ice cream, the combination of the strawberry ice cream and the cupcakes was definitely a winner.   And while I was slightly disappointed to not have icing, it really tasted delicious with the ice cream

Holding the finished product @ Wolftrap

Champagne Cupcakes 

Makes 25-30 cones

2/3 cup butter at room temperature
1-1/2 cups granulated sugar
2-3/4 cups all- purpose flour
3 tsps baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites

  1. Preheat the oven to 350 degrees
  2. In a large bowl, cream together the butter and sugar until light and fluffy (about 3-6 min)
  3. In a separate medium bowl, sift together the flour, baking powder and salt
  4. Blend the dry ingredients into the cream mixture, alternating with champagne
  5. In a large clean bowl, using the whisk attachment, beat the egg whites on high speed until stiff peaks form.  
  6. Fold 1/3 of the whites into the batter at a time until it is well blended.
  7. Place one sugar cone upright into each "hole" in a muffin pan 
  8. Fill each cone about 2/3 of the way full.  It should be about the amount of a  cookie scoop.  Lightly tap the cones to make sure the batter goes to the bottom.
  9. Bake for 20-25 minutes or until the toothpick inserted in the center comes out clean.  They will take longer than normal cupcakes because of the cone.
  10. Once they have cooled, top with your favorite ice cream and enjoy (I reccommend strawberry!)
    egg whites with stiff peaks
    creamed butter and sugar

Cupcakes adapted from Crazy About Cupcakes by Krystina Castella
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1 comment:

  1. They were so good! Perfect Wolf Trap cupcake :)

    FYI-You can also find the champagne at Trader Joe's...incase anyone else is looking for it!