Ice Cream Cupcake Roundup

Friday, June 5, 2009

Remember the ice cream cupcakes I made? Here, I’ll refresh your memory…

Diary free chocolate cupcakes with Tofutti Ice cream, a strawberry, and dairy free strawberry cream cheese frosting:

And as a variation, making it dairy-filled by adding a layer of ganache into the mix:

Then there were the Coconut cupcakes with Margarita sorbet:

And the variation of using raspberry frozen yogurt instead:

I entered these cupcakes into the Ice Cream Cupcake Roundup, hosted by Cupcake Project and Scoopalicious. They’ve posted all of the entries (here and here) and wow there are some great looking ice cream cupcakes over there. Be sure to check them all out and to vote for the Reader’s Choice award. Note that if you decide to vote for one of my creations, you can only vote for the Dairy Free cupcakes or the Coconut/Margarita cupcakes. Since the others were just variations, they’re aren’t being entered into the voting pool.

Cupcakes, Dessert

2 comments »

8 Responses to “My Go-To Cream Cheese Frosting”

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Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..
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Anonymous — October 25, 2012 at 9:17 pm

I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.
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Jenna — April 24, 2013 at 8:44 pm
How long does the frosting keep in the fridge? Can I leave it for two days?
- beantownbaker — April 25th, 2013 @ 7:44 am
  
  It will be fine in the fridge for a week or so.
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Hadar — May 16, 2013 at 6:03 am
wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…
- beantownbaker — May 16th, 2013 @ 8:42 am
  
  While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.
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Christine — July 27, 2014 at 3:50 pm
How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

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- beantownbaker — September 2nd, 2014 @ 7:24 pm
  
  I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.