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 »

4 Responses to “Gingerbread Cupcakes with Lemon Cream Cheese Frosting”

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thecookingnurse.wordpress.com — December 23, 2009 at 1:52 pm

They look great, I love the sprinkles on top! Hope you win!
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Tara — December 23, 2009 at 2:26 pm

I never thought of paring lemon and gingerbread before. I’ll have to try that sometime. Love the sprinkles!

http://sunflowerliving.blogspot.com
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Jennywenny — December 24, 2009 at 5:05 am

Very cute! Great minds think alike, I also made these cupcakes for the competition! I found them a little heavy and greasy for my taste, I’d be interested to see what you thought!
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Jen — December 24, 2009 at 3:01 pm

Jenny – we didn’t think these cupcakes were greasy at all. There were pretty dense, but overall everyone liked them.