Ice Cream Cupcakes

Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting. By Joy Zhang 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. Print Description Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting. 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 1/8 teaspoon kosher salt 1 teaspoon vanilla extract 1 ½ cups heavy whipping cream Cook Mode Prevent your screen from going dark 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. Notes I recommend using double lined cupcake cups as they can get a little messy when eating Prep Time: 15 minsCook Time: 75 mins Joy Zhang A 25 year-old free-lance photographer, home-chef and writer from Dallas, Texas, Joy finds inspiration for her photography and recipes through music, art and nature. Her work has been featured on Elle Girl Korea and Gourmet Live. Join her culinary adventures through her kitchen and discover fresh, simple and delicious recipes.

Ice Cream Cupcakes