Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting.
By Joy Zhang
Baking can be a pain sometimes. The measurements have to be exact, technique should be on point and timing is everything. But sometimes all you wanna do is throw some stuff together and expect it to be magical — no tireless measuring, no worries about over or under baking, just a straightforward recipe with no tricks and gimmicks. Enter: Ice Cream Cupcakes.
My discovery of Rose Water happened while visiting a Lebanese bakery right down the street from our home called Fadia’s (who also have the best Baklava in town HANDS DOWN) — and have been adding it to everything ever since. A few droplets in tea, a couple sprinkles on a fruit salad, and now used as the perfect compliment for this dreamy cupcake.
I made them miniature because they make me feel dainty and because it’s easier to reason with yourself about eating 4 miniature cupcakes instead of 4 regular cupcakes. But by all means, feel free to make them standard size — simply just double the ice cream and number of vanilla wafers to 2 per cupcake and add a capful of rosewater to each cupcake until the wafers are almost thoroughly soaked.Print
A 25 year-old free-lance photographer, home-chef and writer from Dallas, Texas, Joy finds inspiration for her photography and recipes through music, art and nature. Her work has been featured on Elle Girl Korea and Gourmet Live. Join her culinary adventures through her kitchen and discover fresh, simple and delicious recipes.