Sundae Cupcake (with faux ice cream)

Hey foodies!

Just a quick little post to give you the recipes and the how-to for these cute little birthday treats, the sundae cupcakes! I made them yesterday for my 28th birthday.

Sundae Cupcakes (with faux ice cream)

Since I’ve seen the superb banana split birthday cake of alanabread, I wanted to try her technique for faux ice cream made with buttercream. Turned out it wasn’t super easy, but I think it’s because I didn’t have the right tool. One of these ice cream scoop would have been very handy but I just had a small one, too small to put on a cupcake.

I suggest you use a buttercream recipe with powdered sugar and butter instead of swiss-meringue buttercream (I found it was more difficult to make the faux ice cream scoops with the swiss-meringue buttercream).

You’ll need :

  • The cupcake recipe of your choice (I used the Best vanilla cupcake from Cupcake Project)
  • The buttercream of your choice  (I used the quick vanilla buttercream from Food Network)
  • Ganache thinned with corn syrup
  • Sprinkles
  • Maraschino cherries (with stems)
  • Chopped peanuts

How to :

  1. Make the cupcakes. Let cool.
  2. Prepare the frosting. Freeze until hard.
  3. Prepare the ganache. Add corn syrup to get a dripping consistency (not too runny though).
  4. Shape the buttercream with a ice cream scoop. Place a scoop on top of each cupcake.
  5. Drizzle the ganache on top of the scoops. Add sprinkles and peanuts and top with a maraschino cherry.
  6. Enjoy!!

Sundae Cupcake (with faux ice cream)


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Comments

  1. Those are soooo cute! I love them.
    Sarah recently posted…GIVEAWAY TIME II: Electric BoogalooMy Profile

  2. Belated Happy Birthday! With this sundae cupcakes I’m sure you had a blast on your special day. :)
    Jarome recently posted…Sunday. Food. Love. VIMy Profile

  3. if you freeze the buttercream it won’t get all melty later on?

    • Marjorie says:

      It’s best if you eat them not too long after they’re ready or else you might want to keep them in the fridge. They do look melty if you let them sit at room temp, but the buttercream is still perfect!

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