Hello again lovely readers ♥

These cupcakes are made using Ben & Jerry’s Strawberry Cheesecake ice cream, so if you like strawberry cheesecake you’ll love these little beauties…

I piped some roses on top of these cupcakes, Valentine’s day is just around the corner…

Here is the recipe, enjoy!

Ben & Jerry’s Strawberry Cheesecake Cupcakes:

  • 3/4 cup + 1 tablespoon (200 g) butter
  • 4 eggs
  • 1 1/4 – 1 3/4 cups (300-400 ml) Ben & Jerry’s Strawberry Cheesecake ice cream
  • 2 1/4 – 2 3/4 cups (290-350 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 cup (275 g) regular sugar

Bring out all the ingredients. The eggs should be at room temperature and the ice cream should still be frozen straight from the freezer.

Put the butter and sugar into a mixing bowl and beat until fluffy, about 6 minutes.

Now add the eggs.

Add one egg at a time, beating well between each addition.

Sift the flour and baking powder into a separate bowl.

Add the ice cream to the batter and beat until well blended.

Stir in the sifted flour mixture.

Spoon the batter into the paper cases until two-thirds full and bake in a 390 ˚F (200 ˚C) oven for 20 minutes, cheking after 15 minutes.


Leave to cool completely before decorating.

I use a white chocolate frosting for these cupcakes, you can find the recipe here.

The more you’re beating the frosting the whiter it’ll get…

I use a Wilton no. 104 tip to make these pretty roses.

Start by piping a little bud in the middle of the cupcake, then continue by piping petals around the bud, like this:

Sprinkle some nonpareils in between the petals, if you like.

Some pink and some white…

These roses are super easy to make, and the’re just perfect for Valentine’s Day or Mother’s Day.

Put some of them in a nice box and give it to someone who needs cheering up!

Just a little taste…

I just love decorating cupcakes, the possibilities are endless…

I used a Wilton 1B tip to acheive the look shown below:

That’s it for now, I wish you all a wonderful day!

Hugs from me to you ♥








Print Friendly