Baked Alaska Cupcakes

Baked Alaska Cupcakes

Looking for an easy yet impressive dessert? Make and freeze the cupcakes ahead of time, then top with meringue and serve guests their own individual baked Alaska right from the oven.

Prep Time

50

Minutes

Total Time

3:45

Hrs:Mins

Makes

24

cupcakes

Cupcakes
2 3/4
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups sugar
5
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk
1
quart strawberry ice cream, softened
Meringue
4
egg whites
1/4
teaspoon cream of tartar
1 1/2
teaspoons vanilla
2/3
cup sugar
  1. Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  3. Divide batter evenly among muffin cups, filling only one-third full.
  4. Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes.
  5. Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened.
  6. Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet.
  7. Bake 2 to 3 minutes or until lightly browned. Serve immediately.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
It's convenient to serve as many cupcakes as you need, storing the rest in the freezer. Use the leftover cupcakes to make this recipe again for another get-together, or use them to make layered desserts with your favorite ice cream or whipped cream and toppings.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 250
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1g),
  • Cholesterol 10mg;
  • Sodium 150mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.