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.
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.
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