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{Classic Milkshake} Ice Cream Cupcakes

Author Rachel

Ingredients

  • 1 Box Cake Mix and ingredients from the box use half of the mix for 24 cupcakes
  • colors:
  • red green, yellow and blue food coloring
  • Flavorings:
  • cocoa powder
  • banana extract
  • vanilla extract
  • mint extract
  • strawberry extract
  • Ice Cream:
  • vanilla ice cream amount may vary, but about 2 cups per flavor
  • For the Whipped Cream Frosting:
  • 1½ cups heavy whipping cream
  • 1 tsp . vanilla
  • ½ cup powdered sugar
  • 1½ tsp . Unflavored Gelatin
  • 4 tsp . water
  • Optional garnish: Marachino cherries and red/ white striped paper straws cut into 2 inch pieces.
  • Muffin tin with cupcake liners preferably foil lined liners

Instructions

  • Preheat Oven to 350°. Mix cake batter according to the package.
  • Separate batter into 5 bowls and mix in 1 tsp. of a different kind of flavor per bowl. The mint batter will have 1 drop of blue and 1 drop of green food color, the banana will have 2 drops of yellow color, and the strawberry will have 2 drops of red food color. Once each is mixed pour 1 Tbsp. of batter in the cupcake liners. Bake the cupcakes at 350° for about 11-15 minutes or until they bounce back. Let them cool completely before the next step. Keep cupcakes in the muffin tin... you will freeze them in the next step inside the tin.
  • Separate the ice cream into 5 different bowls and add the same amount of coloring and flavoring as you did for the cake batter. You can add more if needed. Mix each flavor thoroughly. Top the cupcakes with the appropriate ice cream. (mint on top of mint etc.) Freeze the cupcakes inside the muffin tin for atleast 2 hours or more. You can store these with a layer of plastic wrap on top for up to 2 days.
  • 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 cherries and straws on top or just leave them as is and enjoy!