Baked Alaskan Cupcakes

Inspired by Baked Alaska and a gorgeous raspberry and white chocolate ice cream found in my corner shop, these take my lemon meringue cupcakes one step further, making an impressive dessert.

Light, fruity cupcakes are topped with soft sweet meringue, hiding the the cool ice cream surprise in the centre.

The cakes can be made ahead of time, filled and stored in the freezer, leaving you to simply pipe and toast the topping. Once out of the oven for the second time eat them quickly, before the ice cream melts too much.

For added excitement turn them into Alaskan Bombe's with some flaming liquor.

Step 1 Ingredients & Equipment

Makes six cupcakes.

For the cupcakes:

• 2 oz butter
• 2 oz caster sugar
• 1 egg
• 3 oz self raising flour
• 1 tsp finely grated lemon zest
• 1/2 cup frozen raspberries

For the filling:

• Ice cream (I used white chocolate & raspberry, but raspberry ripple or vanilla work just as well.)

For the meringue topping:

• 2 egg whites
• 110 g caster sugar

You'll also need general kitchen equipment, including bowls, spoons, electric whisk, cupcake tin & liners, piping bag with star tip.

For those without scales, a good weight to volume conversion chart can be found here.

Comments

[Ninzerbean]

These look like they would be fantastic! You have my vote.