Page 106 - Cupcakes

month or so. You will have plenty left to make a Key lime pie!

Baked Alaska Cupcakes

It’s easy to make a mock Baked Alaska cupcake by topping cake and ice
cream with a meringue layer. To check out meringues on cupcakes see the
Key Lime Pie Cupcakes, this spread.
First, cut twenty-four H-inch-deep rounds of angel food cake, layer cake,
or pound cake to fit a paper-lined cupcake pan. Top each round of cake with
a small scoop of raspberry sorbet, cover with plastic wrap, and freeze for at
least 1 hour.

Next, preheat the oven to 450°F. Using 3 egg whites, a pinch of cream of
tartar, and ⅓ cup sugar, make a stiff meringue following step 7 on page 78.

Remove the cupcakes from the freezer. Spoon 1 to 2 tablespoons of the
meringue over each, thoroughly covering the ice cream, then immediately
bake until well browned, 5 to 6 minutes.
Other fun cake and ice cream combinations to try include lemon cake
with the raspberry sorbet, angel food cake with pineapple sherbert, and a
brownie or chocolate cake with mint chocolate chip ice cream.

4. Bake the cupcakes until they are lightly golden and spring back when lightly
pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and
place them on wire racks to cool for 5 minutes. Increase the oven heat to 450°F.

5. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up

from the bottoms of the cups using the end of the knife, and pick them out of the
cups carefully with your fingertips. Place them on a wire rack to cool for 15
minutes before filling.

6. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key
lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry
bag fitted with a medium tip. Press the tip ¼ inch into the top center of each
cooked cupcake and squeeze the bag to release about 1 tablespoon filling into
the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled