One of my favorite flavored creamers to use for my morning cup of joe is Bailey’s Irish Cream! It’s so smooth and rich! Since I use it to flavor my coffee I figured it would be good in other things too! I used it to flavor some cake and then some ice cream for these Ice Cream Cupcakes! These would be the perfect treat for St. Patrick’s day!
Yesterday I posted a tutorial on how to color your own sprinkles. If you haven’t seen it you need to check it out… it’s SO easy! I used that same method to color the sprinkles I used on these cupcakes! I also used a generous helping of Heath toffee baking bits in the ice cream and on top of the whipped cream frosting. The toffee just adds that extra yum factor and brings out the buttery notes in the Bailey’s creamer! Yummy! The cake is mocha flavored which is absolutely wonderful with the Irish Cream ice cream. This cake could be eaten on it’s own too!
I know I’ve posted about ice cream cupcakes 3 times now, but it really is my new favorite treat! I just love them!!!
- For the cake:
- 1 cup of cake flour
- ½ cup of sugar
- 2 Tbsp. cocoa powder
- ¼ tsp. of salt
- 1 egg
- 2 Tbsp. Bailey’s Original Irish Cream Creamer
- ½ tsp. baking powder
- ⅓ cup strong coffee
- 2 Tbsp. Vegetable oil
- cupcake liners (preferably foil lined for sturdiness)
- For the Ice Cream:
- 4 cups vanilla ice cream
- 4 Tbsp. Bailey’s Irish Cream Creamer tinted with green food coloring
- ½ cup Health toffee baking bits
- For the Whipped Cream Frosting:
- 1½ cups heavy whipping cream
- 1 tsp. vanilla
- ½ cup powdered sugar
- 1½ tsp. Unflavored Gelatin
- 4 tsp. water
- (sprinkles and toffee bits for topping)
- For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. (if the batter is too thick add more coffee until it is thin enough… the batter should be pourable) Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
- For the ice cream- Mix the green tinted Bailey’s creamer with the vanilla ice cream and toffee bits until thoroughly combined. Freeze until the cupcakes are cooled off. Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
- For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
- When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put some sprinkles on the top and enjoy your cake and ice cream all in one!
You can check out my other Ice Cream Cupcake recipes by clicking on the pics below!
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