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 “Blueberry Lemon Basil Cupcakes”

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Joelen — July 30, 2008 at 7:16 pm

Wow! What a unique flavor for cupcakes! The filling looks awesome cut open and I can only imagine how great they taste!
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Karen — July 31, 2008 at 11:43 pm

oh wow, these sound awesome. and they look beautiful. 🙂
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Isa — September 26, 2008 at 1:42 am

They look great! I love the blueberry filling =) It’s such a colorful (and oh yeah, tasty) surprise when you bite into that cupcake…
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4

Kris — August 10, 2010 at 2:24 pm

These cupcakes are amazing. I have made them 3 times this summer!!! So thanks so much for the recipe!!!! I just referenced you and this recipe on my (newish) blog for lemon week. here is the link
http://everywhereorange.blogspot.com/2010/08/lemon-blueberry-basil-cupcakes.html

let me know if this is a problem. 🙂 kris