Coconut Raspberry Ice Cream Cupcakes

While I was at JP Licks the other day, I grabbed margarita sorbet for the coconut margarita ice cream cupcakes, but the red raspberry fat free frozen yogurt also caught my eye. Boy do I miss ice cream and frozen yogurt. I had a little taste and this stuff is amazing. I decided raspberry would also go well with coconut, so I took a pint of that home as well.

Again, I made the two varieties of cupcake/ice cream configurations. And again both were great. The frozen yogurt is soft, so it does drip down the cupcake. This is definitely one you want to eat with a spoon.

This is my last ice cream cupcake for now. I hope to make some more dairy free ones once the kitchen is back in working order. The one thing I’ve learned is that a stiff frosting works best. I’d say cream cheese frosting is best for ice cream cupcakes.

I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.

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4 Responses to “Salted Caramel Sauce”

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    1
    Cara — February 14, 2012 at 5:31 pm

    After making vegan salted caramel ice cream, I’m in love with the stuff 🙂 If you’re interested, I do have the recipe on my blog for vegan salted caramel, if you’re interested in a non-dairy version!

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    2
    Alison — February 16, 2012 at 7:50 pm

    i love caramel sauce! thanks for sharing!

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    3
    Sarah C — January 5, 2013 at 9:53 pm

    This recipe was posted a week after I had my daughter so I didn’t get around to making it until now. I decided to do this as a Christmas gift for a friend, and it took me 3 tries but I finally got it right, and it’s delicious!!! Now that I know the tips and tricks to make it work, I can definitely see this being a good gift for future holidays/occasions.

    • beantownbaker — January 5th, 2013 @ 11:44 pm

      Glad you were able to make it work for you!

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