I've made these cupcakes once before after a long night of baking. I decided that hey, who needs cupcake liners? So I just sprayed the pan but apparently not enough.
The bottoms of my cupcakes stuck right to the pan :(
And then I improvised!
How. Awesome.
But don't worry, I made them again. This time with a little help:
Please notice the black raspberry ice cream on his snout.
I love him so much.
Anyway, these cupcakes have a little surprise in the middle...
Yep. I picked these up at Target around Valentine's Day.
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| Step 3! |
Oooohh... ahhhh...
Recipe time!
Black Raspberry-Vanilla Cupcakes
About 24 cupcakes
1 box vanilla cake mix
2 cups melted black raspberry ice cream
3 large eggs
Hershey's Raspberry Hugs
1. Preheat oven to 350ยบ F.
2. In a large bowl, mix together cake mix and melted ice cream. Beat in eggs one at a time.
3. Fill cupcake liners about halfway full then insert a hug in the center (tip down.)
4. Bake for about 15-20 minutes.
Black Raspberry-Vanilla Frosting
(adapted from Tasty Kitchen)
5 tablespoons flour
1 cup melted black raspberry ice cream
1 cup granulated (white) sugar - not powdered sugar
1 cup butter (room temperature)
1 teaspoon vanilla extract
1. In a small saucepan over low heat, whisk flour and black raspberry ice cream. Whisk constantly until batter becomes very thick (similar to brownie batter, "chunks" are okay.) Once mixture is thick, let cool to room temperature. (I let it cool a little on the container then put it in the fridge for a little.)
2. While your mixture is cooling, in a large bowl cream together sugar and butter. You want to beat it until it is no longer grainy.
3. Once your flour mixture is at room temperature, mix it in with the sugar and butter. Mix in 1 teaspoon vanilla extract.
4. Frost your cooled cupcakes and enjoy!
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