i am not great at baking, but most of the time, it turns out pretty good.
i can't wait to try and make these.
(mostly i think it's a genius excuse to eat cupcakes and gelato at once).
What you need:
(makes 4 dozen mini cupcakes)
1 1/2 cups + 2 tbsp all-purpose flour
1 1/4 cups sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 large egg + 1 large egg yolk
1/2 cup + 2 tbsp warm water
1/2 cup + 2 tbsp buttermilk
14 cup + 1 tbsp vegetable oil
1 tbsp pure vanilla extract
4 pints ice cream and gelato, slightly softened
What you do:
1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.
2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)
4. using a 1 1/2 inch ice cream scoop, press a scoop of ice cream or gelato on top of each cupcake.
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this morning, i got into a car accident.
i am ok.
our poor car is not.
Glad to hear you're okay! Sounds like you need some cupcakes topped with gelato!
ReplyDeleteI tried this but with cheesecupcakes and ice cream, using regular-sized muffin pans -- I think maybe the gelato will work better since it's more dense and might not melt as quickly. Mmmmmm...lemme know how yours turn out!