Monday, September 7, 2009

CAKE cupcake & ice cream
Do you have cupcakes left over from your weekend party?
This recipe comes to us from Serious Eats!
This is what I call a serious milkshake.
Let us know if you have the courage to try this.
After all, what is better than CAKE and ice cream?
Cupcake Milkshake

Cupcakes and ice cream—those twin quasars of deliciousness, those icons of dessert. Is there any way they could possibly get any better?
Yes. By combining and blending them into a buttercreamy dream of a milkshake. At least that's the idea behind CupShakes, a beautiful new collaboration between Utah's The Sweet Tooth Fairy and Sammy's Cafe (an establishment already known for their pie milkshakes).
Now, the official CupShake is comprised of soft serve ice cream and a cupcake mixed with an Electro Freeze machine. Lacking these resources, my homemade version was made by combining a cupcake and an entire ice cream cone in a blender, which seemed to work out just fine. As for flavors, choose your own adventure: carrot cake with caramel ice cream? Funfetti with vanilla? The possibilities are endless.
One thing's for sure: this shake is so rich, so thick, so decadent, it would bring a tear to Paula Deen's eye.
Cupcake Milkshake
- makes 1 milkshake -Inspired by CupShakes.
1 cupcake
1 2-scoop ice cream cone (sugar or wafer cones are both fine)
1/4 cup heavy cream
1. Place cupcake and ice cream cone in blender. Pour 1/4 cup heavy cream directly on top.
2. Blend until fully incorporated. If the shake is thicker than you'd like, add 1/4 cup more heavy cream and blend again, just until incorporated.
3. Serve immediately. If desired, garnish with whipped cream and sprinkles.

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