Swirly Cupcakes
By cupcake girl on January 11th, 2008 . Filed under: Decorating, Recipes .From Martha Stewart.com: These cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.
Ingredients
Makes 30
- Dark Chocolate Cake
- 3 pints ice cream, any flavor
- 5 1/2 cups heavy cream
- 1/4 cup confectioners’ sugar
- Sprinkles, for decorating
Directions
- Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
- Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
- Place heavy cream and confectioners’ sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
January 12th, 2008 at 7:59 am
Those are beautiful, I just want to like the frosting off!
January 12th, 2008 at 8:12 pm
I love cupcakes with swirly frosting – they make me so fat though!