ice cream sundae cupcakes
funfetti cupcakes with vanilla buttercream frosting and an ice cream sundae garnish
baked in June 2016
yield: 18 cupcakes
prep time: 25 minutes
cook time: 20 minutes
difficulty level: medium
Ingredients
Cupcakes
- 1 and 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup (2 sticks) butter, at room temperature
- 3 eggs
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles
Frosting
- 3 and 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) butter, at room temperature
Topping
- 1 cup milk chocolate chips
- 1 Tablespoon vegetable oil
- Sour cherry candies
- Sprinkles
Directions
For the cupcakes:
- Preheat oven to 350°F.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.
- Slowly add the dry ingredients until smooth, being sure not to over-mix.
- Fold in the sprinkles.
- Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.
- Bake for 20-25 minutes until a cake tester comes out clean.
- Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
For the frosting:
- Cream the butter.
- Slowly add icing sugar and vanilla extract.
- Beat for about 3-4 minutes, or until frosting is light and fluffy.
For the topping:
- Melt the chocolate chips in a microwave in 20 second intervals on medium power.
- Stir in the vegetable oil until well combined and smooth.
- Ensuring that the cupcakes are completely cooled. Use an ice cream scoop to to create mounds of buttercream on top of the cupcakes.
- Use a butter knife to shape the buttercream to look like scoops of ice cream.
- Spoon the chocolate mixture over your scoops of "ice cream" to replicate the look of chocolate syrup.
- Decorate each cupcake with sprinkles and top with sour cherry candies.
Nutrition
- Total calories: 8,396
- Calories per cupcake: 466
