Baked Alaska Cupcakes Food

BAKED ALASKA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling only one-third full.
• Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes.
• Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened.
• Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet.
• Bake 2 to 3 minutes or until lightly browned. Serve immediately.

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

BAKED ALASKA CUPCAKES

Steps:

• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
• Whisk the egg whites, sugar, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
• Transfer the meringue to a pastry bag fitted with a medium round piping tip.
• Meanwhile, using a 1 1/2-inch round cookie cutter, punch out the center of the chilled cupcakes. Make sure to keep the bottom of the cupcake intact, removing only the middle. Reserve the cake rounds you punch out.
• Fill the cupcake cavities with ice cream. Cover the ice cream with the reserved cake rounds. Place the cupcakes in the freezer.
• Pipe teardrops of meringue all over the cupcakes. Freeze the cupcakes for at least 1 hour.
• Preheat the oven to 500 degrees F and position a rack in the center of the oven. Place the cupcakes on a baking sheet. Place on the middle rack and bake until the meringue is browned and toasted, 5 to 6 minutes.
• Decorate the cupcakes with the flower petals; serve within about 5 minutes.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.