Black Raspberry & Lemon Crush Ice Cream Cupcakes
The recipe Black Raspberry & Lemon Crush Ice Cream Cupcakes can be made in around 45 minutes. This recipe serves 30. For $1.3 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 571 calories, 8g of protein, and 31g of fat. It will be a hit at your Summer event. This recipe from Tidy Mom requires water, ice cream, juice of lemon, and heavy whipping cream. 2160 people have made this recipe and would make it again. Many people really liked this American dish. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so excellent. Black Raspberry Ice Cream, Black Raspberry Ice Cream, and Raspberry Cheesecake Ice Cream Cupcakes are very similar to this recipe.
Servings: 30
Ingredients:
1/2 cup melted butter (1 stick)
30 cupcake wrappers
3 large eggs
3 cups Heavy Whipping Cream
Black Raspberry Ice Cream (just as yummy with Strawberry too)
juice from 1 large lemon
rind from 1 large lemon
1-1/2 cups Marshmallow Cream
30 nut cups
raspberries, lemon slices and sprinkles to garnish
1 box French Vanilla Cake Mix (I use Duncan Hines)
1 cup water
Equipment:
hand mixer
microwave
oven
toothpicks
whisk
bowl
frying pan
Cooking instruction summary:
Preheat Oven to 350° and line cupcake pans with cupcake papers.Melt butter in microwave.Using large blow, add cake mix, eggs butter, water, lemon rind and lemon juice; using electric mixer, mix on low for 1 minute, then on high for one minute.Fill cupcake papers 1/2 full (a little smaller than you normally fill for cupcakes)Bake for 15-20 minutes, until toothpick comes out clean. Cool completelyUsing electric mixer and large bowl, whisk whipping cream and marshmallow cream on low and gradually move up to high as it thicken - mix until stiff peaks form.Remove cupcakes from wrappers and slice in half.Place bottom half of cupcake in new nut cup.Working quickly, spread ice cream over cupcakes, then place cupcake tops over ice creamPlace ice cream cupcakes on pan and freeze for about 2 hours.Working quickly and with a few cupcakes at a time, pipe frosting on cupcakes and garnish, place back in freezer. Freeze a minimum of four hours before serving.Store in freezer in plastic container. Will keep for 1 week.Serve frozen and enjoy!
Step by step:
1. Preheat Oven to 350° and line cupcake pans with cupcake papers.Melt butter in microwave.Using large blow, add cake mix, eggs butter, water, lemon rind and lemon juice; using electric mixer, mix on low for 1 minute, then on high for one minute.Fill cupcake papers 1/2 full (a little smaller than you normally fill for cupcakes)
2. Bake for 15-20 minutes, until toothpick comes out clean. Cool completely
3. Using electric mixer and large bowl, whisk whipping cream and marshmallow cream on low and gradually move up to high as it thicken - mix until stiff peaks form.
4. Remove cupcakes from wrappers and slice in half.
5. Place bottom half of cupcake in new nut cup.Working quickly, spread ice cream over cupcakes, then place cupcake tops over ice cream
6. Place ice cream cupcakes on pan and freeze for about 2 hours.Working quickly and with a few cupcakes at a time, pipe frosting on cupcakes and garnish, place back in freezer. Freeze a minimum of four hours before serving.Store in freezer in plastic container. Will keep for 1 week.
7. Serve frozen and enjoy!
Nutrition Information:
covered percent of daily need
