Othercookiesandcups4.8
Baked Alaska Cupcakes
Baked Alaska Cupcakes are a smaller version of the classic showstopper! Love the mini size, which makes them perfect for parties AND you can make them ahead which is fantastic!
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- saucepan
- spatula
- knife
📝 Preparation Steps
1
Preheat oven to 350°F. Line a muffin tin with 10 liners. Set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar on medium speed for ⏱️ 2 minutes. Add the eggs, vanilla, baking powder, and salt. Mix for ⏱️ 1 minutes until combined and smooth, scraping the sides of the bowl as necessary.
eggs2vanilla1 teaspoonbaking powder1 teaspoon
3
In alternating portions add in the flour and buttermilk, beginning and ending with the flour. Mix for ⏱️ 30 seconds after last addition until evenly combined and smooth.
4
Portion out ¼ cup of batter into each liner. Bake for ⏱️ 15-17 minutes, or until a toothpick inserted in the center comes out clean.
5
Allow the cupcakes to cool for ⏱️ 5 minutes in the pan and then remove and transfer to a wire rack to cool completely.
6
Line a plate with parchment paper. Using a 2- tablespoon sized scoop, portion out 10 scoops of ice cream and place onto the prepared plate. Place the plate back into the freezer for at least ⏱️ 15 minutes until firm.
7
To make the meringue topping, fill a medium saucepan with an inch of water and place on medium heat, bringing the water to a simmer. Place a heatsafe glass bowl on top of the saucepan, but not touching the water, creating a double boiler. Combine the sugar, egg whites, corn syrup, water, and salt in the bowl, and using a hand mixer, beat the mixture on high speed for ⏱️ 7 minutes, until thick and glossy.
egg whites2
8
Remove the bowl from the heat, add in the vanilla and continue mixing on medium-high speed for 2 more minutes. Transfer meringue into a large piping bag, fitted with a large round or star tip. Alternately, you can skip this step if you prefer to spread the meringue on the cupcake using an offset spatula.
vanilla1 teaspoon
9
Assembly
10
Using a knife, cut a small well in the tops of the cupcakes, about 1 ½ inches in diameter. Place one or two raspberries in each well.
11
Remove the ice cream from the freezer and place a scoop onto each cupcake.
12
Working quickly, pipe or spread the meringue topping on each cupcake, completely covering the ice cream.
13
Using a kitchen torch, lightly toast the meringue topping.
14
Place back in the freezer until ready to serve.
Nutrition Facts
calories
579 calories
fat Content
18 g
serving Size
1 Cupcake
fiber Content
0.9 g
sugar Content
63.5 g
sodium Content
600.8 mg
protein Content
6.4 g
trans Fat Content
0 g
cholesterol Content
99.4 mg
carbohydrate Content
98.1 g
saturated Fat Content
7.8 g
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