Everyone loves a good cupcake, not to mention a scoop of ice cream to go with it. So why not add the one thing that makes everything taste
better: butter! By adding a few simple steps, you can take your normal dessert to new heights!
Individual baked Alaska, comprised of a cupcake, scoop of ice cream and torched meringue, is a delicious way to spice up a dessert staple. By adding the depth and richness of brown butter to your ice cream and cakes, this dessert becomes unparalleled.
Start with the ice cream
Brown butter ice cream
- 1 cup butter
- 2 eggs
- 1-1/2 cups sugar
- 1 cup milk
- 2 cups cream
Place the butter in a 10-inch skillet over medium heat.
Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don't take your eyes off the butter in case it burns.)
Pour into a shallow bowl and chill in the freezer until just congealed,15 to 30 minutes.
Scald one cup of milk. In a stand mixer, combine the eggs and sugar. Beat for one minute until light and fluffy.
Add in brown butter and continue to whip.
Return to the stove and cook on low heat until slightly thickened. Gently mix in the cream and milk.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer's instructions.
Proceed to the pound cake
Brown butter pound cake
- 19 tablespoons unsalted butter
- 2 cups sifted cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F and put a rack in the center. Line cupcake tins.
Place the butter in a 10-inch skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don't take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed,15 to 30 minutes.
Whisk together cake flour, baking powder and salt.
Beat the brown butter, light brown sugar and granulated sugar in an electric mixer until light and fluffy, about two minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
Stir in the flour mixture at low speed until just combined.
Pipe the batter (or spoon) into the lined cupcake tin. Smooth the top with a rubber spatula and tap the pan on the counter.
Bake until golden brown on top and a toothpick inserted into the center comes out clean, about 12 minutes.
Remove from pan and allow to cool on a wire rack.
Make the meringue
- 6 egg whites
- 1-1/2 cups plus 4 tablespoons powdered sugar
- 1 teaspoon cornstarch
Put egg whites in a stand mixer. Mix until they hold soft peaks. While the mixer is still running on a medium speed, add in the sugar one tablespoon at a time. Add in the cornstarch. Beat until the meringue holds very stiff peaks.
Start assembling the individual baked Alaska
Place each cupcake onto its serving plate (use a plate that can withstand heat). Have your blowtorch handy. DO NOT attempt to make a baked Alaska that is this small in the oven. It will only melt, as it will not have enough frozen ice cream at the core to preserve it. .
Scoop one scoop of ice cream onto each cupcake.
QUICKLY cover it with meringue.
Grab your blowtorch and go around the outside of the meringue to add a golden touch.
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