Where There's a Whisk... | Bonus Recipe: Strawberry Champagne Ice Cream Cupcakes
"See, this the type of joint you gotta dedicate to somebody—
Just make sure they that special somebody..." -Drake
Today's "Where There's a Whisk..." is dedicated to a very special somebody on her birthday! This sassy ginger-headed lady has been my best friend since 2nd grade and, other than buckets of champagne and a hug from Drake, she wanted one thing for her birthday: cupcakes.
So of course, I had to whip up something super special. Hey 90’s kids, remember those Blue Bunny strawberry sundae crunch ice cream bars they used to serve at school for 50 cents? Yes, those. I decided to be fancy and turn them into cupcakes—with the bonus of champagne.
Fair warning: there’s a lot of steps here, including a two-hour break for the cupcakes to sit in the freezer. But I promise they’re worth it. Let me know if you try them out!
Oh, and happy birthday, Beezy! :D
Strawberry Champagne Cupcakes
1 2/3 cups all-purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
3 egg whites
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup + 2 tbsp champagne
1 cup of fresh chopped strawberries
You'll also need:
Strawberry ice cream
Strawberry jello (one box)
Rice Krispies (about 2 cups)
1. Heat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder.
3. Add butter, egg whites, vanilla, sour cream and champagne one at a time. Mix on medium speed until smooth.
4. Add chopped strawberries and stir carefully.
5. Fill cupcake liners a little more than half way. (I used regular cupcake liners, then switched to taller parchment liners after the cupcakes had cooled, so there was room for a full cupcake and ice cream.)
6. Bake 18-20 minutes. (Go ahead and take your ice cream out of the freezer so it'll be soft when you need it.)
7. Cool for a few minutes in the pan before removing to cool on a rack. Once cupcakes are completely cooled, place them back in a cupcake tin to make things easier for you.
8. Scoop balls of strawberry ice cream on top of the cupcakes. The balls of ice cream should be big enough to peek over the top of the liners a bit.
9. Put the cupcake tin in the freezer to let the ice cream firm up again—anywhere between 20 minutes and 2 hours should do it.
10. While the cupcakes are in the freezer, bring 1 cup of water to a boil in the microwave and add the strawberry jello.
11. Pour the strawberry jello over 1 cup of Rice Krispies and mix very well.
12. Spread the Rice Krispies out on a piece of wax paper, and let dry.
13. Once dry, chop Rice Krispies in food processor. I wanted different colors, so I also chopped 1 cup of Rice Krispies that I hadn't poured strawberry jello on. I chopped the two colors separately.
14. After both are chopped, stir together well.
15. Frost cupcakes with a thin layer of white vanilla frosting.
16. Dip each cupcake in Rice Krispie mixture. (Sprinkle more on top if necessary.)
17. Keep these cupcakes in the freezer until you're ready to serve them. I'm driving to see my bestie for her birthday, so I'm going to attempt to transport them in a cooler with A LOT of ice. We'll see how that works!
Happy Baking, everybody!