Baked Alaska Cupcakes are a smaller version of the classic showstopper! Love the mini size, which makes them perfect for parties AND you can make them ahead which is fantastic!
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup cake flour
- 1/2 cup buttermilk
- 2 cups raspberry chip ice cream, or your preferred flavor
- 10 –20 raspberries
- 1 ½ cups granulated sugar
- 2 egg whites
- 2 teaspoons light corn syrup
- 1/3 cup cold water
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
- Preheat oven to 350°F. Line a muffin tin with 10 liners. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar on medium speed for 2 minutes. Add the eggs, vanilla, baking powder, and salt. Mix for 1 minutes until combined and smooth, scraping the sides of the bowl as necessary.
- In alternating portions add in the flour and buttermilk, beginning and ending with the flour. Mix for 30 seconds after last addition until evenly combined and smooth.
- Portion out ¼ cup of batter into each liner. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan and then remove and transfer to a wire rack to cool completely.
- Line a plate with parchment paper. Using a 2- tablespoon sized scoop, portion out 10 scoops of ice cream and place onto the prepared plate. Place the plate back into the freezer for at least 15 minutes until firm.
- To make the meringue topping, fill a medium saucepan with an inch of water and place on medium heat, bringing the water to a simmer. Place a heatsafe glass bowl on top of the saucepan, but not touching the water, creating a double boiler. Combine the sugar, egg whites, corn syrup, water, and salt in the bowl, and using a hand mixer, beat the mixture on high speed for 7 minutes, until thick and glossy.
- Remove the bowl from the heat, add in the vanilla and continue mixing on medium-high speed for 2 more minutes. Transfer meringue into a large piping bag, fitted with a large round or star tip. Alternately, you can skip this step if you prefer to spread the meringue on the cupcake using an offset spatula.
- Using a knife, cut a small well in the tops of the cupcakes, about 1 ½ inches in diameter. Place one or two raspberries in each well.
- Remove the ice cream from the freezer and place a scoop onto each cupcake.
- Working quickly, pipe or spread the meringue topping on each cupcake, completely covering the ice cream.
- Using a kitchen torch, lightly toast the meringue topping.
- Place back in the freezer until ready to serve.
You can sub out the raspberries for any fruit you prefer, or omit it altogether.
Feel free to use any flavor ice cream you like.
When storing the cupcakes in the freezer, store them airtight, as the meringue will absorb any flavors in the freezer. To do this, I like to flash freeze the cupcakes uncovered for 15-20 minutes and then cover tightly with cling wrap. This way, the meringue will hold the shape you piped or spread it.
- Serving Size: 1 Cupcake
- Calories: 579
- Sugar: 63.5 g
- Sodium: 600.8 mg
- Fat: 18 g
- Carbohydrates: 98.1 g
- Protein: 6.4 g
- Cholesterol: 99.4 mg
Keywords: baked alaska recipe