Hello everyone! The weekend is here and it’s time for another treat…
Today’s temptations are vanilla cupcakes made with vanilla ice cream and crushed Oreos and topped with Angel feather icing… so delicious!
Here is the recipe, enjoy!
Oreo Ice Cream Cupcakes (yield: 24)
- 3/4 cup + 1 tablespoons (200 g) butter, at room temperature
- 1 1/4 cup (275 g) regular sugar
- 2 1/4 cups (285 g) all-purpose flour
- 4 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 3/4 cups (425 ml) ice cream, straight from the freezer
- 1 packet Oreos
Preheat the oven to 350 ˚F (180 ˚C).
Bring out all the ingredients.
Put the butter and sugar into a mixing bow and beat until fluffy, about 5 minutes.
Add the eggs, one at a time.
Beat for 1-2 minutes between each egg.
Beat until really light and fluffy…
Sift the flour, baking powder and baking soda into a separate bowl.
When the batter is nice and fluffy – beat in the vanilla extract.
Add the ice cream, half the crushed Oreos and a little of the flour mixture.
I like to crush the Oreos very finely, but do as you like.
Beat or stir until everything is well blended.
Then add the rest of the crushed Oreos and flour mixture.
Stir until everything is well blended.
Divide the batter between 24 medium cupcake cakes, or use heatproof mini cups or ramekins like I did here.
Bake in the preheated oven for about 20 minutes.
Fresh from the oven – it smells so good!
You could just serve these as they are with a scoop of vanilla ice cream on top, and maybe just a little warm chocolate sauce and some fresh berries….
I topped mine with pastel colored Angel feather icing… The litte cups inspired me!
Step-by-step instructions on how to make the Angel feather icing:
Angel feather icing:
- 2 egg whites
- 3/4 cup (170 g) regular sugar
- 1/3 cup + 1 tablespoon (100 ml) corn syrup or liquid glucose
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar or 1 teaspoon lemon juice
- food coloring (optional)
Put all the ingredients except the vanilla and food coloring into a bowl.
Place the bowl into a saucepan of simmering water.
By placing the bowl into the boiling water rather than just keeping the bowl suspended over the water, the frosting will get a very glossy look.
Using a hand held electric whisk, start mixing on low speed. The sugar needs some time to dissolve.
Increase the speed when the sugar has dissolved completely.
Keep the water simmering all the time, beating for about 5 minutes until the volume is tripled.
Remember to move the mixer around when you’re whisking.
Remove the bowl from the simmering water.
Add the vanilla extract and food coloring, if using.
I use turquoise from Americolor.
Whisk for another 1-2 minutes.
Such a beautiful color…
Done, and it both looks and tastes amazing!
Angel Feather Icing keeps well for a day when stored in room temperature.
I use a Wilton 1A tip to decorate these cupcakes.
Start in the middle, press the icing out of the tip, pressing the tip downwards at the same time.
Remove the tip by lifting it upwards.
Ok one more time:
Don’t forget to press the tip downwards at the same time, or you’ll end up with a tall and pointy dot of icing.
Feel free to experiment with various colors…
Sprinke with some nonpareils, if you like.
That’s it for now, I hope you’re inspired to bake this weekend!
Hugs from me to you.