So, what did old MacDonald have on his farm? Cows, of course...
And sheep! BAAAAA.
I love the little sheepies. I think they look like the guys from Wallace and Gromit :)
The cupcakes were half vanilla, half chocolate, and all were filled with ganache and topped with vanilla buttercream. Yum!
Coming soon: pumpkin and caramel apple cupcakes! I'm hoping to make these early next week, but I actually have a large cookie order for next weekend, so they may have to wait for the week after. In any case, sugar cookies and Halloween cupcakes are coming your way soon!
Coming up next week: Raiders football cupcakes!
I made these on Thursday and we ate them Saturday night, but if you want to eat them the same day, a couple hours in the freezer should be sufficient. Take them out a few minutes before you want to eat them. YUM!
So, here are my final thoughts about ice cream cupcakes: Most importantly, these were yummy!! I definitely will make ice cream cupcakes again some day, but I will try to do a few things differently. First of all, everyone who ate one agreed that there is too much frosting. It's just too much extra sugar. I would put probably only half as much frosting on them next time. I actually really didn't mean to put quite so much on them this time, but I still have trouble not ending up with ridiculous amounts of frosting when I pipe. With most of my cupcakes it's not a problem, but this frosting was much sweeter than I usually make, and something about it being frozen and being combined with the ice cream made it too, too much.
I will also try some different ways of getting the ice cream on there. I don't know if you can tell in the bottom picture, but there is a fair bit of ice cream on the side of the cupcake. I have a couple ideas to try and prevent this. First, maybe stick each cupcake in the freezer as soon as you get the ice cream on it. Once they're all filled, take them back out one or two at a time to put the tops on and frost them, then back to the freezer. I filled all my cupcakes, put the tops on, and frosted them all before getting them in the freezer. Since the ice cream was already mushy, it of course got a little melty before I got the cupcakes in the freezer. My second, and more complicated, idea is to smooth the ice cream out in a pan, re-freeze it, then use a circular cookie cutter to cut out the ice cream and put it on the cupcakes. Of course, I'd still try and get the cupcakes in the freezer right away, and this would also require working quickly so the ice cream in the pan doesn't get too melty. Option 1 seems like a better idea, but who knows?
So that's that. Make ice cream cupcakes, they're good!!