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 »

5 Responses to “French Macarons – Chocolate with Espresso Buttercream”

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beantownbaker — March 30, 2011 at 5:25 pm

If you ever want to try them, we could make a baking date out of it. There are plenty of variations of flavor combinations to be tried.
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beantownbaker — March 30, 2011 at 5:25 pm

Oh great tip. I stored mine at room temperature.
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beantownbaker — March 30, 2011 at 5:26 pm

Let us know how they turn out for you.
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beantownbaker — March 30, 2011 at 5:27 pm

I know what you mean about beginners luck. I might be apprehensive to try them again since our first shot was so successful.
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beantownbaker — March 30, 2011 at 5:27 pm

Isn’t it so fun baking with other bloggers?