Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes
It’s that time of year again. When the suns shows it’s bright face for long hours and the temperature starts rising. That means it’s time for Ice Cream. Now I know some people enjoy ice cream year round. Heck, think of the lines you see at JP Licks or at Graeters during the winter. It’s somewhat crazy. To me summertime means ice cream time.
As many of you know, I’m lactose intolerant. This makes ice cream time (I mean summertime) very hard on me. Before I found out I was LI, I was a regular ice cream eater. My dad loves ice cream too and I think that’s where I got it from.
I will admit that there are some dairy free ice creams out there, but in all honesty, they’re just not the same. They lack the smooth creaminess of a great ice cream. So sometimes I splurge a little and eat ice cream during the summer. My stomach reminds me how bad of an idea it was, but it’s always worth it.
When I saw the announcement about the Ice Cream Cupcake Blogging event again this year (check out the ice cream cupcakes I made last year), I knew I wanted to do at least one dairy free version. I went with a classic flavor combo – chocolate + vanilla + strawberry. YUM!
I used my favorite vegan chocolate cupcake recipe for these guys. I made the full sized. Then I used the cone method to remove a large cone from the cupcakes. I put a small scoop of Tofutti vanilla ice cream into each cupcake and then dropped in a frozen strawberry. I threw the cupcakes back into the freezer for a while to let them set while I made some strawberry cream cheese frosting (I just added about 1/2 cup of strawberries to a classic cream cheese frosting).
I wanted to have it be more like a glaze, so I thinned it out quite a bit. Looking back, I think thick cream cheese frosting would have done better on these cupcakes. I’d also use fresh strawberries in the cupcakes because the frozen ones were hard! After a quick zap in the microwave, they were perfect!
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!
beantownbaker — March 25th, 2013 @ 1:18 pm
Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.
Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM
This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!
beantownbaker — March 25th, 2013 @ 1:19 pm
Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉
We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!
beantownbaker — March 25th, 2013 @ 1:20 pm
Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…
Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!
beantownbaker — March 25th, 2013 @ 1:20 pm
I agree. Layer cakes always look special 🙂
Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.
beantownbaker — March 25th, 2013 @ 1:21 pm
I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…
I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!
beantownbaker — March 25th, 2013 @ 1:23 pm
That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!
i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂
beantownbaker — March 25th, 2013 @ 1:24 pm
I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…
Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!
beantownbaker — March 25th, 2013 @ 1:27 pm
Thanks!
I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉
beantownbaker — April 27th, 2013 @ 10:02 am
Then you would definitely love this cake!
Could anyone post the blackberry lime curd recipe? The link is no longer working.
Thanks!
beantownbaker — August 12th, 2013 @ 7:39 pm
Sorry about that. I updated the recipe link, but here it is as well: http://www.beantownbaker.com/2013/03/blackberry-lime-curd.html