Luli (lhaggy) wrote in bakeddict,

Raspberry Cupcakes with Dulce de Leche Granizado Ice-Cream

I found out about Cupcake Project and Scoopalicious's Ice Cream Cupcake Contest a while ago and I spent all this time trying to come up with a combination that would be irresistible. At first I was going to go for banana cupcakes, but as time went by, more and more entries incorporating this fruit came up and as much as I liked my idea, it had to be crossed out. So I ended up with these...

Oh goodness, what have I got myself into

I ended up going for dulce de leche granizado ice-cream, which is basically dulce de leche ice cream with crushed chocolate in it, and raspberry which are my two favourite ice cream flavours and I think they are dreamy together. Of course I needed to be a little more creative than throwing both in there, it all lead to actual fruit and cupcake heaven, you'll see... It also isn't raspberry season, but nothing was going to stop me, I grabbed a jar of raspberries in syrup at the supermarket and the adventure began!

Raspberry Cupcakes with Dulce de Leche Granizado Ice-Cream
A Bakeddict original

Shields: about 18 cupcakes

120 grs. of butter
1 cup of white caster sugar
2 cups of raspberries (set aside the syrup)
2 whole eggs
2 cups of all purpose flour
2 tsps. of baking powder
1/2 a cup of raspberry syrup
Red food colouring (optional)
Small waffle cups or regular cupcake liners

For the topping (as much as you need of each ingredient):
Raspberries to decorate
Dulce de leche Ice-cream (Häagen-Dazs has this flavour)
Crushed dark chocolate to mix in the ice-cream

Nope, you're late, I ate it all and I'm not sharing the recipe! Or maybe...

Preheat the oven at 370ºF. Line the cupcake tin with the waffle cups or the cupcake liners, whatever you like best.

In a large bowl, cream the butter and sugar until you can't tell them apart. Mash and add the raspberries mixing with a spoon. Beat in the eggs. In a small bowl, sift the sugar and baking powder together. Add 1/3 of the dry ingredients into the preparation with the raspberries and mix carefully with a spoon until there's no sign of them. Then proceeed to add the second 1/3, mix and finally repeat with the last 1/3 of the flour and baking powder. To finish, pour the syrup in and a pinch of red food colouring if you'd like them to be brighter and mix until blended. I added just a bit of food colouring because the colour of the mix changes in the oven.

Evenly distribute the batter in your waffle cups or liners, fill only up to 2/3 of the cup, and take to the oven for around 20 mns. (the ones baked in waffle cups took this much to be ready, but the ones in the liners or without liners might take less, so just keep checking them from time to time). Once the first 5 mns. have gone by, lower the oven's temperature to 325ºF and let the cupcakes bake at that temperature for the rest of the time.

Small waffle cups fit perfectly in my tin, it was meant to be!

Once you can poke a skewer in them and it comes out completely clean, you can take them out of them oven. Let them cool completely while you fill in your piping bag with the dulce de leche ice cream mixed with the crushed dark chocolate. Put the bag in the freezer once you've filled it as much as necessary so that the ice cream will get hard again, since the all the handling will have probably softened it.

It's available as is where I live, I went to one of my favourite parlours to get mine

When your cupcakes are ready, decorate them with raspberries all around the rim, these will hold the ice-cream that will be piped in the center later on. I recommend you put all of your cupcakes on a pan so that you'll be able to take them all together to the freezer once they are ready or else they'll melt in the process of transfering them in batches. So far, they should look like this:

Fresh raspberries could also be a good option for this step

Take the piping bag out of the freezer once all of your cupcakes are ready and you've made enough space for all of them to go in (you could also decorate them in smaller batches if your freezer isn't big enough). Pipe the swirls in the center as quickly as you can, but don't get frustrated if the ice cream softens too fast, I had to put my piping bag back in the fridge several times in the process of getting them all done. You can put the pan in the freezer as well while you wait for the ice-cream to harden each time to keep the swirls from melting. To finish, put a raspberry on the tip of each cupcake, break a waffle cup into pieces and stick one a side of the ice-cream. Serve immediately or freeze to eat later.

I thoroughly enjoyed this little cake, the waffle cup adds so much to the flavour
My verdict is that these were lovely. The combination worked perfectly, I have to admit I was worried that it wouldn't taste the same with just one of the flavours and then the fruit to replace the second one, but it did. If you get good dulce de leche ice cream and tasty waffle cups (since some of them barely have any taste), all the flavours will combine to maximize your experience. I used less raspberries than listed because I was afraid I would run out of them for the decoration. I went ahead and increased the amount of fruit for you on the ingredients so that you get the real deal. The only other thing I would change is the food colouring, the raw batter was pinkish, but the baked cupcakes lost the colour so I'm guessing I either needed more red or a different brand than the one I chose that achieves more intense colours.
Tags: chocolate, contest, cupcakes, dessert, dulce de leche, ice cream, own, pattiserie, raspberry, recipe, sweet
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