Little Ivy Cakes

  

Strawberry Tiramisu Olive Oil Gelato Cupcake *Brown sugar cupcake soaked in Grand Marnier *Orange-honey mascarpone, *Fresh summer strawberries splashed with grand marnier *Olive oil gelato *And strawberry vanilla bean whipped cream

This cupcake has been custom made from the heart for the May 2009 Ice cream Cupcake Roundup hosted by the wonderful- Stef from Cupcake Project and Tina & Bethany from Scoopalicious. THANK YOU STEF, TINA, AND BETHANY! What could be better than launching summer off to a great start with your Ice cream cupcake round up. This is my favorite blog event of all time. I hope it continues for many years to come and I can't wait to see what everyone makes, it's going to really awesome. Just making a decision on what I was going to make was a huge challenge. I couldn't stop the many combo ideas streaming through my head and I was starting to go off the deep end. Over ice cream cupcakes? YES! It happens people. Some how I ended up making the cupcake you see. Below are the recipes. . . Brown Sugar Cupcake (Yields 6 regular-size cupcakes) 1 stick unsalted butter, room temp 1/2 cup brown sugar 1 large egg 1 tbs vanilla bean paste 3/4 cup cake flour 1/4 tsp baking powder 1/4 tsp baking soda 1/8 tsp salt 1/4 cup milk -Preheat oven at 350 degrees F -Beat butter and sugar until super fluffy -Add egg and vanilla -In a separate bowl whisk dry ingredients and set aside -Mix in the flour mixture and then the milk -Spoon in to cupcake papers 3/4 of the way and bake for 15-20 minutes depending on your size of cupcake. Orange Honey Mascarpone 1 8oz container mascarpone cheese 2 tbs honey 1 tbs orange juice squeezed from an orange -Mix all ingredients together until smooth -Fill a pastry bag with the mixture and store in fridge until ready to fill cupcakes (or you can use a baggie with tip cut off) Olive Oil Gelato 3 cups milk 1 cup heavy cream 6 egg yolks 1 cup sugar 2/3 cup extra virgin olive oil -Whisk milk and cream in a saucepan over medium heat until bubbles are around the pan edges -Meanwhile whisk egg yolks and sugar on high-speed until thick and tripled in volume (5 mins) -Add olive oil and mix on medium speed -Slowly add 2 cups of hot milk mixture 1/4 cup at a time -Then put all back into saucepan over medium-low heat, whisking constantly until mixture coats the back of a spoon (15 mins) -Strain custard with a sieve into a bowl, let cool to room temp by placing it in a larger bowl filled with ice water, then cover and refrigerate at least 2 hours -When ready transfer custard into your automatic ice cream churner. -If needed you can transfer the gelato to a chilled bowl and cover with plastic wrap for a couple hours. In my experience homemade ice cream starts to get rock-hard after leaving it in the freezer for more than 24 hours. Fresh strawberries in Grand Marnier -Slice 1 cup strawberries when ready to assemble and serve your cupcakes. -Drizzle 3 tbs Grand Marnier over the strawberry slices and toss lightly. Vanilla Bean Stawberry Whipped Cream 1 cup whipping cream 1/4 cup powder sugar 1 tbs vanilla bean paste 1/4 cup chopped then mushed strawberries -Chill steel bowl and beater whisks for at least a 1/2 hour -Cut strawberries in small pieces and then mush with a spoon, set aside -Whip cream in steel bowl until soft peaks -Then add powder sugar, vanilla bean paste and strawberries THE END!