We celebrated Binks’ birthday this past weekend. The usual is to get an ice cream cake for the whole family. The usual that is until I came into the picture. Binks is a fan of cupcakes. Mostly because he can grab a piece easier than having to cut from a bigger cake. Obviously my husband cares about the speed in which he obtains his cake. And while he is definitely not a foodie, he is very serious about his cake…and for birthdays…ice cream cake.
These cupcakes are so easy to assemble that I really don’t think this quite classifies as a recipe but rather, a how-to. You can use your favorite cake, favorite ice cream and top it to your heart’s content. Next time, I might try to incorporate homemade chocolate shell and whipped cream. It’s perfect for summer birthdays or a general summer treat altogether. As a person that eats one sweet thing everyday, this would have been perfect but for the fact that we had none left. You can definitely make these a day or two ahead, which cuts down prep time substantially and allows you more time to spend with the birthday boy.
Ice Cream Cupcakes
slightly adapted from Joy the Baker
– yields approximately 24 cupcakes
- Your favorite cake batter – I used half of my chocolate cake from here
- Your favorite ice cream – I used Snickers ice cream (Binks’ favorite)
- Chocolate ganache – optional
- Sprinkles – optional
- Preheat your oven to 350F. Line cupcake tins with foil liners. Scoop a tablespoon of cake batter into each liner. You don’t want to use any more than a tablespoon. Bake for 8 minutes (make sure it passes the toothpick test). It should be done by then.
- Once done, remove and cool to room temperature. If your cupcakes domed, then flatten by cutting the top with a knife. Place in freezer for 30 minutes. When you put the cake in the freezer, remove the ice cream. You want the ice cream to be softened to be able to spread.
- Take the cake out of the freezer and using a spoon, spoon the ice cream over the cake and smooth out the top.
- Place the filled cupcakes back in the freezer for at least 4 hours.
- If you are topping with ganache, remove from freezer and add ganache and sprinkles, if using.
- Place back in freezer for 15 minutes. Remove from the freezer only before serving as it will melt quickly. The foil helps keeps the ice cream colder longer.
This weekend, we celebrated Bink’s 34th birthday. And what has the 34-year-old Binks been wanting for his birthday? Why none other than the mighty cupcake.
What’s the purpose to the cupcake? Read to the very end and find out!
Call me ignorant – well for many reasons but namely this one – I don’t care whether it’s cupcake or cake. I like both and both love me.
Binks, on the other hand, will go bonkers for a cupcake over a cake any day. Even if we were at a party and there was a delectable cake and an average looking cupcake, he would reach for the cupcake. I don’t get it. Maybe you can explain it to me?
To me, it’s the difference between picking a blue M&M as opposed to a red one. Am I stirring up some feathers? I apologize.
Meet Bink’s birthday cuppy-cake. The cake recipe is the same that’s used here. I will never buy or make another yellow cake again now that I have this.
The frosting is none other than a chocolate butter cream. Again, I won’t look any further. I’m happy with what I concocted.
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4.5 cups powdered sugar
- 1.25 cups cocoa powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 tsp salt
- Cream butter in your mixer on medium speed.
- Gradually add in powdered sugar.
- Gradually add cocoa powder.
- Add vanilla extract.
- Add cream.
- Add salt.
- The consistency should be soft, light and spreadable. Keep scraping down the pan so that all the ingredients are incorporated.
Trust me, there is nothing better than laying out on the couch after dinner with one of these in your hand.
P.S. Want to take a wild guess
as to why I’m eating cupcakes in a blue
liner from a blue
Did you guess? Do you prefer a cake or a cupcake? Do you prefer a color M&M? If you do, tell me why please! I want to understand!
Now that I’ve proclaimed myself a baker (I can do that right?), I insist that we do not buy cakes for special events. Why have a beautifully decorated cake, when I can provide an amateur-ly decorated cake for all special occasions?!
Somehow or another, I have convinced my family that it’s a great idea. Either that or they will do anything to shut me up.
So, when my mom’s birthday comes around, I jumped at the chance to host a pizza party at my house. A pizza party for my mom? Her heart wants what it wants.
You know the pizza. Meet the cake – The Smitten Kitchen’s Best Birthday Cake (another Kitchen List-er).
I’m still working on the decorating. Hmmm-kay?!
I’ve had my eye on this cake for a while and was waiting for the best opportunity to bake it. What better occasion than my mom’s birthday?
The process was easy. The cakes were cooperative.
And I used what I had to create something fun and festive for my mommy.
Because a party cannot live by cake alone – that is when there is pizza involved!
I think she liked it.
The cake was delicious. I have never made yellow cake before and this will forever be my go-to recipe. The sour cream frosting was not necessarily my favorite but it was delicious. I think I prefer a chocolate butter cream above all when it comes to yellow cake.
So, to my mom – who will let me be me, put up with me being me, forgive me for when me-being-me is not very nice, and eat whatever concoction I make (in lieu of a nice restaurant with a fancy cake) just to support me on her day – Happy Happy Happy Birthday to the best Mom ever!
Do you bake your own cakes? Does someone in your family? How do you celebrate birthdays? Have you tried the Smitten Kitchen Best Birthday Cake?