Every year Cupcake Project and Scoopalicious host the Ice Cream Cupcake challenge. I love to enter because the combinations are always fun to think up. In the past I’ve done root beer ice cream float cupcakes, chocolate and green tea ice cream cupcakes…This year I wanted a lot of flavor in a tiny little bite sized package. And boy do I mean TINY.
1/2 cup (1 stick) butter, softened
1 cups granulated sugar
2 large eggs
1 cups all purpose flour
1/4 teaspoon baking soda
pinch of salt
1/2 cup milk
1-1/2 teaspoons lemon zest
1-1/2 teaspoons orange zest
1 Tablespoon freshly squeezed lemon juice
Preheat the oven to 350 degrees. Prep a mini muffin tin with small liners.
In a bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer cream the butter and the sugar until fluffy. Add the eggs one at a time until combined.
Alternate the flour mixture with the milk.
Stir in the lemon zest, orange zest and lemon juice.
Spoon the batter into the liners by the teaspoonful. This is time consuming, no doubt. Bake for approx 10 minutes depending on your oven. Let cool on a wire rack.
Once the cupcakes have cooled – using a small disher (like a Size 100) make small balls of rainbow sherbet. Top each cupcake with a scoop and return to the freezer if it starts to melt.
Top each with a little dollop of whipped cream and a little candy heart and you are ready to serve. Does it not seem worth it for such a small package? I beg to differ. It’s the perfect size for a little treat. And who says you can’t go back to the freezer 10 times for another one….hm?