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Baked Alaska Cupcakes

Baked Alaska Cupcakes are a smaller model of the vintage showstopper! Love the mini measurement, which makes them best possible for events AND you’ll be able to lead them to forward which is incredible!

*I’ve partnered on with Nellie’s Unfastened Vary Eggs in this amusing marketing campaign.  All reviews expressed are my very own.

OK, we’re right here as of late with spherical two of my bake in conjunction with Nellie’s Baking Bash the place I’ve teamed up with Nellie’s Unfastened Vary Eggs to bake in conjunction with season five of The Nice British Baking Display on PBS. Have you ever guys been gazing? Final week I made a “Signature” dessert, which was once the additional scrumptious Banana Pudding Cheesecake, and I’ve heard shape a few of you who’ve already made it, that you just LOVED it! I LOVE listening to that! Neatly, as of late we’re doing one thing a little bit extra concerned, however TOTALLY potential. You guys know I don’t do sophisticated truffles. However as of late we’re baking in conjunction with the “Charismatic Cupcake” Problem. And I’ve were given a amusing one. Baked Alaska Cupcakes!


Baked Alaska Cupcakes

But even so being drop lifeless gorg, they’re so scrumptious. The cushy vanilla cupcake is crowned with a contemporary raspberry and chocolate chip raspberry ice cream, completed with an attractive swirl of toasted marshmallow meringue. Unquestionably, there are a couple of steps to creating those, however they’re all rather immediately ahead. If I will be able to do it, so are you able to!

Baked Alaska Cupcakes

This recipe makes 12 cupcakes. And whilst I made a vanilla cupcake as the bottom, you’ll be able to completely get inventive along with your taste combos and bake any taste you want to.

Baked Alaska Cupcakes

Since I selected to make use of a raspberry chip ice cream, I assumed it will be amusing so as to add a contemporary raspberry to the cupcake as neatly. Once more, that is the place you’ll be able to get inventive! Simply minimize a small neatly into the highest so you’ll be able to nestle the raspberry proper in there.

Baked Alaska Cupcakes

I love to scoop out my ice cream first, after which position it again within the freezer to get company. This additional step makes assembling the cupcakes rather less messy!

Whilst the ice cream scoops are freezing forged, pass forward and make your marshmallow meringue topping.

Baked Alaska Cupcakes

It’s the easiest quantity to pipe excessive swirls on best of your cupcakes.

While you’re able to gather the cupcakes, position the frozen ice cream on best of the cupcake…

Baked Alaska Cupcakes

After which the usage of a pretty big piping swirl to pipe the meringue on best of the ice cream! OR you’ll be able to at all times unfold the meringue on best the usage of an offset spatula. Both means will probably be surprising!

Then, the joys section is toasting up the meringue with a kitchen torch. I do know it kind of feels like there are numerous kitchen equipment used on this recipe, however expectantly they’re ones you presently have on your kitchen. If no longer, I can hyperlink to what I used under!

Baked Alaska Cupcakes

Dig in and experience!

Baked Alaska Cupcakes

Like I stated above, I partnered with Nellie’s Unfastened Vary Eggs in this recipe and love the usage of their merchandise in my baking. Top quality eggs in reality fortify each the style, texture, and consistency on your baking. Nellie’s Unfastened Vary Eggs are all Qualified Humane, which means that the hens are handled neatly and in fact spend time out of doors, which is one thing I price when opting for what I feed my circle of relatives.

Equipment used on this recipe:


Baked Alaska Cupcakes



  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup cake flour
  • 1/2 cup buttermilk
  • 2 cups raspberry chip ice cream, or your most popular taste
  • 10 -20 raspberries

Meringue Topping:

  • 1 ½ cups granulated sugar
  • 2 egg whites
  • 2 teaspoons gentle corn syrup
  • 0.33 cup chilly water
  • 1/eight teaspoon kosher salt
  • 1 teaspoon vanilla



  1. Preheat oven to 350°F. Line a muffin tin with 10 liners. Put aside.
  2. Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium velocity for two mins. Upload the eggs, vanilla, baking powder, and salt. Combine for 1 mins till blended and easy, scraping the perimeters of the bowl as vital.
  3. In alternating parts upload within the flour and buttermilk, starting and finishing with the flour. Combine for 30 seconds after remaining addition till lightly blended and easy.
  4. Portion out ¼ cup of batter into every liner. Bake for 15-17 mins, or till a toothpick inserted within the heart comes out blank.
  5. Permit the cupcakes to chill for five mins within the pan after which take away and switch to a twine rack to chill totally.
  6. Line a plate with parchment paper. The use of a 2- tablespoon sized scoop, portion out 10 scoops of ice cream and position onto the ready plate. Position the plate again into the freezer for no less than 15 mins till company.


  1. To make the meringue topping, fill a medium saucepan with an inch of water and position on medium warmth, bringing the water to a simmer. Position a heatsafe glass bowl on best of the saucepan, however no longer touching the water, making a double boiler. Mix the sugar, egg whites, corn syrup, water, and salt within the bowl, and the usage of a hand mixer, beat the mix on excessive velocity for 7 mins, till thick and shiny.
  2. Take away the bowl from the warmth, upload within the vanilla and proceed blending on medium-high velocity for two extra mins. Switch meringue into a big piping bag, fitted with a big spherical or celebrity tip. Alternately, you’ll be able to skip this step if you want to unfold the meringue at the cupcake the usage of an offset spatula.


  1. The use of a knife, minimize a small neatly within the tops of the cupcakes, about 1 ½ inches in diameter. Position one or two raspberries in every neatly.
  2. Take away the ice cream from the freezer and position a scoop onto every cupcake.
  3. Operating briefly, pipe or unfold the meringue topping on every cupcake, totally protecting the ice cream.
  4. The use of a kitchen torch, flippantly toast the meringue topping.
  5. Position again within the freezer till able to serve.


You’ll sub out the raspberries for any fruit you like, or disregard it altogether.

Be at liberty to make use of any taste ice cream you prefer.

When storing the cupcakes within the freezer, retailer them hermetic, because the meringue will take in any flavors within the freezer. To do that, I love to flash freeze the cupcakes exposed for 15-20 mins after which quilt tightly with hold wrap. This manner, the meringue will grasp the form you piped or unfold it.

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