Ice Cream Cupcake Roundup

Friday, June 5, 2009

Remember the ice cream cupcakes I made? Here, I’ll refresh your memory…

Diary free chocolate cupcakes with Tofutti Ice cream, a strawberry, and dairy free strawberry cream cheese frosting:

And as a variation, making it dairy-filled by adding a layer of ganache into the mix:

Then there were the Coconut cupcakes with Margarita sorbet:

And the variation of using raspberry frozen yogurt instead:

I entered these cupcakes into the Ice Cream Cupcake Roundup, hosted by Cupcake Project and Scoopalicious. They’ve posted all of the entries (here and here) and wow there are some great looking ice cream cupcakes over there. Be sure to check them all out and to vote for the Reader’s Choice award. Note that if you decide to vote for one of my creations, you can only vote for the Dairy Free cupcakes or the Coconut/Margarita cupcakes. Since the others were just variations, they’re aren’t being entered into the voting pool.

Cupcakes, Dessert

2 comments »

11 Responses to “White Chocolate Cranberry Mousse”

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theblogisthenewblack — October 27, 2010 at 11:44 am

Love any type of mousse- esp if it’s pink!
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2

Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

Love the pink! So cute and it looks and sounds delicous! Thanks!
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3

Boston Food Diary — October 27, 2010 at 2:10 pm

This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
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Cupcake Activist — October 27, 2010 at 3:47 pm

Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
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5

Megan — October 27, 2010 at 5:17 pm

I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
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Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
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Jen — October 27, 2010 at 8:42 pm

Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
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The Small Boston Kitchen — October 27, 2010 at 9:40 pm

Lovin’ the cranberryness here!
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Nutmeg Nanny — October 28, 2010 at 3:17 am

Love the pinkness and love the recipe!
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10

oneordinaryday — October 31, 2010 at 11:51 am

This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
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Eliana — November 1, 2010 at 3:45 pm

This mousse looks divine! I could not be trusted around it.