BAKED ALASKA CUPCAKES
Looking for an easy yet impressive dessert? Make and freeze the cupcakes ahead of time, then top with meringue and serve guests their own individual baked Alaska right from the oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 24 g, TransFat 1 g
HOLIDAY BAKED ALASKA
Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 16
Number Of Ingredients 14
Steps:
- Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
- Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
- Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
- In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
- When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
- With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
- Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
- Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.
Nutrition Facts : Calories 630, Carbohydrate 82 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 66 g, TransFat 1 g
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
BAKED ALASKA CUPCAKES
Cake, ice cream and toasted meringue sounds like a good time to me! This classic combination is the basis for baked Alaska, a dish I've modified in this fun recipe to make in individual cupcake servings. You can use your favorite vanilla cupcakes (minus the frosting) and ice cream flavors. Each dessert is then beautifully decorated with a toasted Swiss meringue.
Provided by Lasheeda Perry
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
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BAKED ALASKA CUPCAKES -SUNSET MAGAZINE
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- Set cupcakes on a rimmed baking sheet. Place a 2-tbsp. scoop of ice cream on top of each cupcake and freeze until ice cream is totally firm and cupcakes are cold, 30 to 60 minutes.
- Meanwhile, bring a medium saucepan filled with 1 in. water to a simmer. Put egg whites, sugar, salt, cream of tartar, and vanilla in bowl of a stand mixer. Set bowl over simmering water and whisk constantly until mixture reaches 175° on an instant-read thermometer, 8 to 10 minutes.
- Transfer bowl to stand mixer fitted with whisk attachment and beat on high speed until meringue is very stiff and glossy and cool to touch, 15 to 20 minutes.
- Transfer part of meringue at a time to a piping bag fitted with a 1/2-in.-wide round tip. Working with 1 or 2 cupcakes at a time (leave the rest in the freezer), pipe meringue onto each cupcake in a spiral, starting on cupcake next to ice cream and wrapping up to center to completely cover ice cream. Or, if you don’t have a piping bag, spoon about 2/3 cup meringue onto a cupcake and swirl with back of a spoon to cover ice cream. Return cupcakes to freezer and freeze about 30 minutes.
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