Black Raspberry & Lemon Crush Ice Cream Cupcakes

Name: Black Raspberry & Lemon Crush Ice Cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: American
Ingredients: 118 milliliters melted butter (1 stick); 30 cupcake wrappers; 3 larges eggs; 710 milliliters Heavy Whipping Cream; 30 servings Black Raspberry Ice Cream (just as yummy with Strawberry too); 1 null juice from lemon; 1 large rind from lemon; 237 milliliters Marshmallow Cream; 30 nut cups; 1 slice raspberries, lemon and sprinkles to garnish; 1 box French Vanilla Cake Mix (I use Duncan Hines); 237 milliliters water

Black Raspberry & Lemon Crush Ice Cream Cupcakes might be just the American recipe you are searching for. For $1.3 per serving, you get It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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)

Ingredients you will need

Lemon Juice

Lemon Peel

Cake Mix

Cupcakes

Butter

Water

Egg

Equipment you will use

Hand Mixer

Microwave

Oven

Bake for 15-20 minutes, until toothpick comes out clean. Cool completely

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Marshmallow Cream

Whipping Cream

Equipment you will use

Hand Mixer

Whisk

Bowl

Remove cupcakes from wrappers and slice in half.

Ingredients you will need

Cupcakes

Place bottom half of cupcake in new nut cup.Working quickly, spread ice cream over cupcakes, then place cupcake tops over ice cream

Ingredients you will need

Ice Cream

Cupcakes

Spread

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.

Ingredients you will need

Ice Cream

Cupcakes

Frosting

Equipment you will use

Frying Pan

Serve frozen and enjoy!

Equipment

Ingredients

Servings:

118milliliters

melted butter (1 stick)30

cupcake wrappers 3larges

eggs 710milliliters

Heavy Whipping Cream 30servings

Black Raspberry Ice Cream (just as yummy with Strawberry too)1null

juice from lemon 1large

rind from lemon 237milliliters

Marshmallow Cream 30

nut cups 1slice

raspberries, lemon and sprinkles to garnish 1box

French Vanilla Cake Mix (I use Duncan Hines)237milliliters

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.