Baked Alaska Cupcakes

  • Prep 50 min
  • Total 3 hr 45 min
  • Servings 24
Baked Alaska Cupcakes

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
16%
Trans Fat
1g
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
105mg
3%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
24g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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