Mini Baked Alaska Cupcake

This is a deliciously decadent dessert to make to serve after a meal and is the best of three worlds as its ice cream, sponge and light fluffy meringue.

What are Mini  Baked Alaska Cupcakes?

Mini Baked Alaska Cupcakes are a lovely light sponge base topped with ice cream and covered in Whipping It Up Meringue. You have a Hot and Cold dessert in one as when you break through the lovely warm meringue and sponge base you meet up with ice cream.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars!

Take a look at our full range of Natural Flavoured Icing Sugars.

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Ingredients for the Cupcakes

• 100g Self Raising Flour
• 100g Sugar and Crumbs Strawberry Milkshake Natural Flavoured Icing Sugar or flavour of your choice.
• 100g Margarine.
• 2 Eggs

For the Ice Cream

• 75g Sugar and Crumbs Strawberry Milkshake Natural Flavoured Icing Sugar or flavour of your choice.
• 100 ml of Condensed Milk
• 300 ml of Double Cream 

For the Meringue Topping

• 250g Strawberry Milkshake Whipping It Up
• 100ml Warm ( Room Temperature ) Water
• 1/2 Tsp White Vinegar ( optional )

Instructions

Ice Cream

1. Put all the ingredients into your mixing bowl and mix at medium speed.

2. As the mixture starts to thicken this is the time to colour your mixture if desired.

3. Once the mixture has thickened decant it into a freezer container.

4. Place the Ice Cream in the freezer overnight.

Cake Mix

1. Place the butter into your mixing bowl, and beat the butter on high speed until light and fluffy. Add the Sugar and Crumbs natural-flavoured icing sugar and beat on high until creamed together well. Ensure you scrap your mixing bowl to ensure all ingredients are incorporated then mix again.

2. Add 1 whole egg at a time, beating well after each addition until  2 whole eggs have been mixed in.

3. Now add the flour to the mix and fold in gently ensuring all the flour is incorporated into the mixture.

Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. 

4. Divide the batter between your cupcake in mini tins that have been  greased with Release a cake

5.  Bake for approximately 20 minutes or until the cakes are baked through. Test to see if they are baked using a cocktail stick or cake tester.  Insert a cocktail stick into the centre of the cake. If it comes out clean, it is baked. Allow cakes to cool completely in the pans set on a wire rack. 

To Make The Meringue

1. Add the Whipping It Up to your mixing bowl and add 100ml Room Temperature water.
2. Whisk on low speed until all the mix has been incorporated into the water.
3. Once the mix has started to thicken add the white vinegar if using and turn the mixer onto high speed until the mixture has reached stiff peaks
4. Put a 1m Piping tube into a piping bag and put the meringue mix into the bag.
   

Now assemble your Baked Alaska 

1. On each cupcake spoon a good portion of your ice cream onto the top, making sure you leave a 1cm gap around the edge of the sponge.
2. Pipe the meringue around the edge of the sponge making sure you have covered all of the sponge and continue up the ball of ice cream until all of it has been covered.
3. Put in the oven for 5-8 minutes until the meringue has a golden glow to it, remove and serve immediately.

Top Tip

You can use a cook’s blowtorch to brown the meringue if you do not want to put them in the oven.