Whenever I go to a scoop-style ice cream place, the very first flavor of ice cream that I look for is bubblegum. The hard chunks of chewing gum buried in the sweet pink (and sometimes blue) ice cream has always been a favorite of mine.
And it has always been in the back of my mind to adapt my beloved ice cream flavor into cupcake form. So in the very first baking project in my 99.99% done kitchen, I did just that. And I think it turned out rather spectacularly! Certainly up to my bubblegum ice cream standards. Which are pretty high.
A a scoop of sweet buttercream dotted with tiny sized Chiclets bubble gum rests atop a sprinkled filled, pink hued almond cupcake. Perfection! Served in an ice cream cup added a nice touch, I thought!
The tiny-sized Chiclets worked so well in the frosting, reminding me so much of the texture of the gum pieces in the ice cream. To get the frosting to look like ice cream, the key is to refrigerate the bowl of frosting for about an hour and then use an ice cream scoop to plop it onto the cupcake.
To mimic the bubblegum appearance in the cake, I used this style of sprinkles
to get the look I wanted.
It worked perfectly! They turned almost better than I could have imagined!
Bubble Gum Ice Cream Cupcakes
Ingredients (24 Cupcakes)For the Cupcakes
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 cup sprinkles
- 8 drops of red food coloring
- 1 cup of softened unsalted butter
- 4 cups of powdered sugar
- 2-3 tablespoons of whipping cream or milk
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of almond extract.
InstructionsFor the Cupcakes
Preheat oven to 350°. Place cupcake liners in two 12-hole muffin tins.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add in the vanilla and almond extracts.
Combine the flour, baking powder, and salt and add in two parts to the sugar mixture, alternating with the milk. Add the food coloring. Stir in the sprinkles with a wooden spoon.
Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 minutes. Remove cupcakes from pans and cool on a rack.For the Frosting
To make the frosting, combine unsalted butter, powdered sugar, 2-3 tablespoons of whipping cream or milk, vanilla extract and almond extract. Whip until fluffy. Stir in the tiny-sized Chiclets. Refrigerate the bowl of frosting for at least one hour to give the frosting an ice cream appearance.To Assemble
Scoop the chilled the frosting on top of cupcakes using an ice cream scoop.