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 »

9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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How To Be Perfect — July 16, 2010 at 11:55 am

This cake looks great and I will definitely try those cupcakes, they sound awesome x
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Lauren — July 16, 2010 at 11:55 am

I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
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Lauren — July 16, 2010 at 11:56 am

*your husband, not you husband 😉
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Gia — July 16, 2010 at 1:32 pm

In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
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Jen — July 16, 2010 at 1:42 pm

Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
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Memória — July 16, 2010 at 7:20 pm

This cake looks amazing. Great photos.
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hannah {thepastrykook} — July 17, 2010 at 3:52 pm

the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
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Ingrid — July 19, 2010 at 12:30 am

We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

Btw, No way would we thing of leaving off that yummy glaze.

Thanks for sharing!
~ingrid
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Becca — May 9, 2017 at 10:35 pm

How far in advance can i make this ? Will it hold 2-3 days?