Hey, hi! 🙂
Before I begin this post I just want to say that food colours are evil! I type this blog with black and violet food colour on my hands (and nails) because it just would not go away!
Now that that’s out of the way, I can share this amazing recipe with you 🙂 It’s a pretty simple yet exciting recipe. What makes this cupcake special is the fried ice cream! Normally, fried ice cream is made by freezing the ice cream, then covering it with cornflakes and finally frying it, but instead of doing that, I sauteed the cornflakes and then covered the ice cream in it later. Reason being that the fried ice cream goes inside the cupcake and we don’t want any gooey mess, so the second method of not frying works best with this recipe.
There are a couple of things I want to share regarding this recipe, the first being food color. Personally, I’m not a huge fan of food colours because it contains weird ingredients, so I suggest you skip the food colour unless it is absolutely necessary.
The second thing is the fried ice cream. It is absolutely necessary to scoop the ice cream and then freeze it again. Do not skip this step. This step is super important in order for the ice cream to harden before coating it in cornflakes. Don’t worry about the shape at first, you can always make it perfect while you’re coating the ice cream.
The last thing to keep in mind is to let the cupcakes cool completely before placing the ice cream in it. Also, take the fried ice cream out of the freezer the second you want to place them in the cupcakes
This recipe might seem complicated but it’s not. You begin with making the fried ice cream
While the ice cream freezes for the second time, start preparing you cupcake batter
Prepare the frosting while the cupcakes bake
Once everything is cool, It’s time to assemble
For fried ice cream
- 1 cup Frosties or cornflakes crushed
- 2 cup vanilla ice cream
- 1 tbsp butter
- 2 ¼ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- ¾ cup unsweetened cocoa powder (I used Hershey’s)
- 1 cup vegetable oil
- 2 cups sugar
- 2 eggs
- 1 cup milk
- ¾ cup black coffee (prepared and cooled)
- 1 ½ tsp vanilla
- 1 cup melted chocolate
- 80g butter (room temperature)
- 2 tablespoon gel black food coloring
- ½ cup edible black sugar pearls
For fried ice cream
- On parchment paper, using a small scoop or teaspoon, scoop out ice cream and form small balls. Freeze for 3-5 hours
- On medium heat, melt a tablespoon of butter and add the crushed cornflakes. Remove from heat once it turns golden/brown. Allow to cool
- After freezing ice cream for 3-5 hours, roll the ice cream balls in cornflakes until completely covered.
- Refrigerate for another 1-3 hoursFor cupcakes
- Line you tray with cupcake liners and preheat oven to 180C or 350F
- Combine the flour, salt, baking powder, baking soda and cocoa powder. Set aside
- In another bowl, mix the oil and sugar until well combined
- Next, add the eggs, milk, coffee and vanilla and whisk until well combined
- Add the half of the flour mixture to the wet ingredients and whisk
- After that is completely combined, add the remaining half of the flour mixture and whisk
- Pour the batter in to the tray and bake for 25 minutes or until toothpick comes out clean (when inserted in the center)
- Let it cool completely before decoratingFor the frosting
- Over simmering water, melt the chocolate and butter.
- Mix in the food colour.Refrigerate
- Note: frosting will harden when refrigerated. Whisk before decorating the cupcakesAssembly
- Make a hole in the cupcake by cutting out circle on the top. Remove the circle bit from the cupcake
- Place the frozen ice cream in the center (the cut out from the cupcake)
- Place a little bit of the cake to cover the ice cream
- Pipe icing on to the cupcake, decorate with pearls