Baked Alaska Cupcakes Recipes

BAKED ALASKA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling only one-third full.
• Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes.
• Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened.
• Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet.
• Bake 2 to 3 minutes or until lightly browned. Serve immediately.

BAKED ALASKA CUPCAKES

Steps:

• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
• Whisk the egg whites, sugar, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
• Transfer the meringue to a pastry bag fitted with a medium round piping tip.
• Meanwhile, using a 1 1/2-inch round cookie cutter, punch out the center of the chilled cupcakes. Make sure to keep the bottom of the cupcake intact, removing only the middle. Reserve the cake rounds you punch out.
• Fill the cupcake cavities with ice cream. Cover the ice cream with the reserved cake rounds. Place the cupcakes in the freezer.
• Pipe teardrops of meringue all over the cupcakes. Freeze the cupcakes for at least 1 hour.
• Preheat the oven to 500 degrees F and position a rack in the center of the oven. Place the cupcakes on a baking sheet. Place on the middle rack and bake until the meringue is browned and toasted, 5 to 6 minutes.
• Decorate the cupcakes with the flower petals; serve within about 5 minutes.