Free shipping over $99 | Interest Free *no credit check* financing is available!

No Bake Cup Cakes: Keeping You Cool with a Summer Treat

by Art Rodriguez July 17, 2012

With the temperature rising, it is getting harder to stay in the kitchen for any length of time. The blazing sun fills our LatinoFoodie kitchen with its warmth to the point of broiling our potted house plants. The doggies pant for relief as the kids slowly disintegrate into the couch. Just because the heat threatens to cook your brains doesn’t mean you can skip dessert. This no-bake cupcake is great for hot summer days and a good way to bring the kids into the kitchen for the fun.

The no bake cupcake basically three ingredients: pound cake, ice cream, and whipped cream. We made our whipped cream in a good ‘ol fashioned mason jar. Turn on the radio to your favorite dance station and let the kids shake away. The cake and ice cream are sweet enough but you can always add a bit of sugar, vanilla or citrus zest to your jar of heavy whipping cream. Get your tweens to shake up the heavy cream for 6-8 minutes, or until you get some medium to medium firm peaks. Keep it chilled in the fridge for a few minutes until you get your cupcakes together.  Half a pint of heavy cream will be enough for a dozen cupcakes or 6 over the top cupcakes.

No-Bake Cupcakes
Yields 6-12 cupcakes

 1 pound cake, sliced in half horizonatally
 1 half gallon ice cream, your favorite flavor
1 half pint heavy whipping cream

Place 6 (or 12) cupcake liners in a muffin tin.

Using a round (or heart shaped) cookie cutter, cut out rounds of pound cake. You should be able to get 12 rounds, or 6 if you want a bigger cupcake. Place the rounds into the cupcake liners.

Place a scoop of ice cream on top of the cake. You can do this ahead and keep in your freezer for up to one hour.

“Frost” your cupcakes by piping, or spooning, your whipped topping on top of the ice cream.

The post No Bake Cup Cakes: Keeping You Cool with a Summer Treat appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →