BAKED ALASKA CUPCAKES
Cake, ice cream and toasted meringue sounds like a good time to me! This classic combination is the basis for baked Alaska, a dish I've modified in this fun recipe to make in individual cupcake servings. You can use your favorite vanilla cupcakes (minus the frosting) and ice cream flavors. Each dessert is then beautifully decorated with a toasted Swiss meringue.
Provided by Lasheeda Perry
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
- Whisk the egg whites, sugar, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
- Transfer the meringue to a pastry bag fitted with a medium round piping tip.
- Meanwhile, using a 1 1/2-inch round cookie cutter, punch out the center of the chilled cupcakes. Make sure to keep the bottom of the cupcake intact, removing only the middle. Reserve the cake rounds you punch out.
- Fill the cupcake cavities with ice cream. Cover the ice cream with the reserved cake rounds. Place the cupcakes in the freezer.
- Pipe teardrops of meringue all over the cupcakes. Freeze the cupcakes for at least 1 hour.
- Preheat the oven to 500 degrees F and position a rack in the center of the oven. Place the cupcakes on a baking sheet. Place on the middle rack and bake until the meringue is browned and toasted, 5 to 6 minutes.
- Decorate the cupcakes with the flower petals; serve within about 5 minutes.
BAKED ALASKA CUPCAKES
Looking for an easy yet impressive dessert? Make and freeze the cupcakes ahead of time, then top with meringue and serve guests their own individual baked Alaska right from the oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling only one-third full.
- Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes.
- Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened.
- Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet.
- Bake 2 to 3 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 24 g, TransFat 1 g
TRADITIONAL BAKED ALASKA
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
- Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
- Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
- Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
Steps:
- Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
- Prepare cake mix with egg and almond extract. Pour into prepared pan.
- Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
- Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
- Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
BROWNIE BAKED ALASKA
Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.
Provided by Smart Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 13h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
- Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
- Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
- In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
- Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
- Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
- Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
- Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
- Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
- Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
- Toast the meringue using a brulee torch, or broil until browned. Serve immediately.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g
BAKED ALASKA
Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
- Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
- Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
EASY BAKED ALASKA
This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
- Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
- In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
- Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g
BIRTHDAY BAKED ALASKA
Baked alaska is beautiful, elegant and dramatic. It's easy to make; it's convenient (it must be made ahead); it's got ice cream (enough said); it's got meringue - which is the same as saying it's got magic. It looks gorgeous whole and just as gorgeous sliced; it's creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it's perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July - it's what the creator of this recipe, Zoë François, did originally - or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 8h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
- Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
- Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
- Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
- Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
- Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
- Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
- At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
- Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
- Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
- To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
- Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.
More about "baked alaska cupcakes recipes"
BAKED ALASKA CUPCAKES | EASY BAKED ALASKA DESSERT RECIPE
From cookiesandcups.com
4.8/5 (5)Total Time 35 minsCategory DessertCalories 579 per serving
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar on medium speed for 2 minutes. Add the eggs, vanilla, baking powder, and salt. Mix for 1 minutes until combined and smooth, scraping the sides of the bowl as necessary.
- In alternating portions add in the flour and buttermilk, beginning and ending with the flour. Mix for 30 seconds after last addition until evenly combined and smooth.
- Portion out ¼ cup of batter into each liner. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
BAKED ALASKAN CUPCAKES : 5 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
BAKED ALASKA CUPCAKES | NELLIE'S FREE RANGE
From nelliesfreerange.com
Servings 10Category Dessert
DESSERT ON FIRE: FLAMING CUPCAKES! - KITCHN
From thekitchn.com
EASY BAKED ALASKA CAKE RECIPE - MUNCHKIN TIME
From munchkintime.com
BAKED ALASKA CUPCAKES – HOLY FORKIN CAKES
From holyforkincakes.wordpress.com
BAKED ALASKA - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
BAKED ALASKA CUPCAKES | PINTEREST
From pinterest.com
BAKED ALASKA CUPCAKES - RECIPE COURTESY OF LASHEEDA PERRY
From foodnetwork.co.uk
FLAMING BAKED ALASKA CUPCAKES - SPRINKLE BAKES
From sprinklebakes.com
BAKED ALASKA CUPCAKE FLAMBE - RECIPE - CAKE POPS AND CUP CAKES
From cakepopsandcupcakes.com
17 CREATIVE BAKED ALASKA RECIPES - BRIT + CO
From brit.co
BAKED ALASKA CUPCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLASSIC BAKED ALASKA | RICARDO
From ricardocuisine.com
BAKED ALASKA CUPCAKES (DAIRY FREE) - SIMPLY WHISKED [VIDEO]
From pinterest.ca
BROWNIE BAKED ALASKA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THIS IS NOT YOUR GRANDMA’S BAKED ALASKA - BRIT + CO
From brit.co
BAKED ALASKA RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MINI BAKED ALASKA CUPCAKE - SUGAR AND CRUMBS MIXING IT UP
From sugarandcrumbsmixingitup.co.uk
BAKED ALASKA | RICARDO
From ricardocuisine.com
BANANAS FOSTER BAKED ALASKA CUPCAKES {RECIPE}
From dirtyfloordiaries.com
BAKED ALASKA CUPCAKES -SUNSET MAGAZINE
From sunset.com
FLAMING BAKED ALASKA CUPCAKES - AMERICAN RECIPES
From fooddiez.com
BAKED ALASKA CUPCAKES (DAIRY FREE) - SIMPLY WHISKED
From simplywhisked.com
BAKED ALASKA RECIPE: CUPCAKES YOU'LL LOVE - SUNSET MAGAZINE
From sunset.com
BAKED ALASKA CUPCAKES - THE BORED BAKER
From theboredbaker.com
HOW TO MAKE A CLASSIC BAKED ALASKA | KITCHN
From thekitchn.com
BAKED ALASKA CUPCAKES – FOOD NETWORK KITCHEN
From foodnetwork.com
BAKED ALASKA - PREPPY KITCHEN
From preppykitchen.com
FLAMING BAKED ALASKA CUPCAKE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
FLAMING BAKED ALASKA CUPCAKES - FUN! | BAKED ALASKA, BAKING, FOOD
From pinterest.ca
BAKED ALASKA CUPCAKES | EPICURE.COM
From epicure.com
BAKED ALASKA COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
BAKED ALASKA - CALL ME CUPCAKE
From callmecupcake.se
RECIPES, VIDEOS, FOOD & TRAVEL SHOWS | TASTEMADE
BAKED ALASKA CUPCAKES | SIMPLY.STRIKING
From simplystrikingblog.wordpress.com
BAKED ALASKA RECIPE - HOW TO MAKE EASY BAKED ALASKA STEP-BY …
From mamagourmand.com
BAKED ALASKA - EASY DESSERT RECIPES
From easydessertrecipes.com
BANANAS FOSTER BAKED ALASKA CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love