Ice Cream Sundae Cupcakes Food

CONFETTI ICE CREAM SUNDAE CUPCAKES

Confetti Ice Cream Sundae Cupcakes image

An excuse to eat "ice cream" any time of year!

Provided by Ana Calderone

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 14

Ingredients

24 wafer ice cream cones
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
2 cups all-purpose flour
2/3 cup milk
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 1/4 cups rainbow sprinkles (not nonpareils)
2 cups vanilla buttercream (homemade or store-bought)
1/2 cup semisweet chocolate chips
1/2 teaspoon coconut oil
24 maraschino cherries, drained

Steps:

Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.

ICE CREAM SUNDAE CUPCAKES

Ice Cream Sundae Cupcakes image

Here's how to make your own yummy, gluten free Ice Cream Sunday Cupcakes. Add a banana to make Banana Split Cupcakes. You can also set this up buffet style and let the children (and adults) build their own --what fun. http://www.elanaspantry.com/ice-cream-sundae-cupcakes/ http://www.elanaspantry.com/chocolate-cupcakes/ http://www.elanaspantry.com/whipped-cream-frosting/

Provided by Elanas Pantry

Categories Dessert

Time 35m

Yield 10 cupcakes, 5-7 serving(s)

Number Of Ingredients 5

Ingredients

10 chocolate cupcakes
1 pint vanilla ice cream
1 batch whipped cream frosting
1 package gluten free candy sprinkles
10 frozen cherries

Steps:

Place cupcakes on a large plate or platter.
Place one scoop of ice cream on top of each cupcake.
Spoon Whipped Cream Frosting onto ice cream.
Top with gluten free sprinkles and finish with a cherry.
Serve.

Nutrition Facts : Calories 114.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 25.1, Sodium 45.7, Carbohydrate 13.5, Fiber 0.4, Sugar 12.1, Protein 2

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