cream cheese

Ice Cream Cupcakes

Baking can be a pain sometimes. The measurements have to be exact, technique should be on point and timing is everything. But sometimes all you wanna do is throw some stuff together and expect it to be magical -- no tireless measuring, no worries about over or under baking, just a straightforward recipe with no tricks and gimmicks. Enter: Ice Cream Cupcakes. 
My discovery of Rose Water happened while visiting a Lebanese bakery right down the street from our home called Fadia’s (who also have the best Baklava in town HANDS DOWN) -- and have been adding it to everything ever since. A few droplets in tea, a couple sprinkles on a fruit salad, and now used as the perfect compliment for this dreamy cupcake.
I made them miniature because they make me feel dainty and because it’s easier to reason with yourself about eating 4 miniature cupcakes instead of 4 regular cupcakes. But by all means, feel free to make them standard size -- simply just double the ice cream and number of vanilla wafers to 2 per cupcake and add a capful of rosewater to each cupcake until the wafers are almost thoroughly soaked.
-----------serving size: 24 miniature raspberry ice cream cupcakes or 12 standard sized cupcakes

  • 24 1 1/2 inch diameter foil lined cupcake liners
  • 24 vanilla wafers (round)
  • 1 bottle rose water (10 oz)
  • 2 pints vanilla bean ice cream
  • 1 pint fresh raspberries (set aside 12 for garnish)
  • 1 8 oz package cream cheese
  • 1 cup white sugar
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream

The recipe is easy: line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked. Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream -- about ¾ full. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour. Meanwhile, make the frosting. When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.

For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly. Place into either a ziplock bag or a regular pastry bag -- you can be creative with your designs by using different tips. I was lazy and didn't use one at all :)

**I recommend using double lined cupcake cups as they can get a little messy when eating :) Here are the ones that I used.

**It's easier to let your ice cream slightly soften before placing into cupcake liners. That way it's easier to add the raspberries and flatten out the surface.

Ice Cream Cupcakes
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 75 mins
Total time: 1 hour 30 mins
Serves: 10
Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting.
Ingredients
  • 24 1.5 -inch diameter foil lined cupcake liners
  • 24 vanilla wafers (round)
  • 1 bottle rose water (10 oz)
  • 2 pints vanilla bean ice cream
  • 1 pint fresh raspberries (set aside 12 for garnish)
  • 1 8 oz package cream cheese
  • 1 cup white sugar
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream
Instructions
  1. The recipe is easy: line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked. Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream -- about ¾ full. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour. Meanwhile, make the frosting. When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.
  2. For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly. Place into either a ziplock bag or a regular pastry bag -- you can be creative with your designs by using different tips. I was lazy and didn't use one at all :)
  3. **I recommend using double lined cupcake cups as they can get a little messy when eating :) Here are the ones that I used.

Carrot Cupcakes with Cream Cheese and Caramel Frosting

Food Blog 098 I went to a great Halloween party on Saturday (Thanks Jesse and Stephanie!) and brought along some cupcakes for the occasion.  My fiance and I dressed up as Moulin Rouge and our costumes were fantastic because one of my best friends is a producer for Dallas Theatre.    (Thanks Jenni!) I found this awesome recipe from Food and Wine and thought I'd give it a shot.  I decided to garnish the cupcakes with some freshly grated carrots and it seemed to really accentuate the carrot cake and gave it a "fresher" taste.  I also like that the caramel is made from scratch opposed to being store-bought.  In my opinion, everything from scratch is always better :)

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Ingredients for cupcakes:

  • 8 carrots (1 1/4 pounds), peeled and coarsely shredded (4 cups)
  • 1 cup golden raisins
  • 1 cup pecans, coarsely chopped
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups canola oil
  • 2 cups sugar
  • 4 large eggs, at room temperature
  1. Preheat the oven to 350°. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
  3. Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

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Ingredients for Topping:

  • 1/2 cup sugar
  • 2 tablespoons water
  • Few drops of fresh lemon juice
  • 1/4 cup heavy cream
  • 1 pound cream cheese, softened
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

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  1. MEANWHILE, MAKE THE TOPPINGS: In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
  2. In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.
  3. Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.

 

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I decided not to add raisins in these cupcakes and substituted walnuts for pecans and added a little pinch of cardamom.  You can definitely switch up the ingredients for a recipe if they are not readily available at your home or if you have any food allergies.  If you are a lover for carrot cake, this is definitely a good recipe.  The cake is moist and with the decadent cream cheese and caramel frosting on top, really makes this dessert irresistable.