Coconut Raspberry Ice Cream Cupcakes
While I was at JP Licks the other day, I grabbed margarita sorbet for the coconut margarita ice cream cupcakes, but the red raspberry fat free frozen yogurt also caught my eye. Boy do I miss ice cream and frozen yogurt. I had a little taste and this stuff is amazing. I decided raspberry would also go well with coconut, so I took a pint of that home as well.
Again, I made the two varieties of cupcake/ice cream configurations. And again both were great. The frozen yogurt is soft, so it does drip down the cupcake. This is definitely one you want to eat with a spoon.
This is my last ice cream cupcake for now. I hope to make some more dairy free ones once the kitchen is back in working order. The one thing I’ve learned is that a stiff frosting works best. I’d say cream cheese frosting is best for ice cream cupcakes.
I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!
beantownbaker — August 12th, 2013 @ 7:40 pm
So glad you guys enjoyed it!
Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.
beantownbaker — September 2nd, 2014 @ 7:24 pm
So glad you liked this recipe. I’m making it again myself this week.
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