Barbara Adams Beyond Wonderful » Strawberry Ice Cream Cupcakes Recipe
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Cooking tools:
- Stand mixer
- Piping bag
- Pastry brush
- Ice cream scoop
- Sifter
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Measuring cup
- Measuring spoon
- Freezer
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sifted cake flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- ½ cup water
- ½ cup sugar
- 2–3 tablespoons Grand Marnier or orange juice
- 2 pints good quality strawberry ice cream, softened
- 1 cup whipping cream, lightly sweetened and whipped to stiff peaks
- ~ colored sprinkles
- 6 fresh strawberries, halved
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