Failed Cupcakes turned Ice Cream Cake Pops
Introducing Ice Cream Cake Pops!
This recipe started out as a lovely cupcake batter I've been wanting to try. I'm always on the hunt for a good from-scratch cupcake recipe. And I love decorating cupcakes, so thought this challenge needed some pretty cupcakes! So, here's the recipe/directions.
The recipe looked great as batter, I was impressed. Very soft and creamy. I had my hopes up, but I figured that I was whipping way too much air into it with my mixer. That's how Joy made them though, so I kept going. *sigh* They all fell in the oven. Overwhipping? Insufficient moisture? Altitude? They died.
I considered coring them and putting some tasty filling in. But I've done filled cupcakes before. I almost trashed them and decided to make something else for the challenge, but then remembered a fun cake pop recipe I had saw once.
Sure! I'll make those instead!
Turned out way cute! Love the variation of color inside.
For size reference. So cute and tiny!
Sent most on the way around to neighbors and had lots of fun compliments on them. Tasted good, but were a lot of work! I have two dozen rainbow cake balls left in my freezer to play with, but after they are gone I'm not sure the effort of cake pop balls are worth it again. Maybe.
Either way, the moral of the story is if at first you don't succeed try something else!
thanks for looking!
If you want to try the recipe, don't over beat the batter
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (180 grams) cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk, at room temperature
Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl sift the flour with the baking powder and salt.
With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely.