Blueberry Cupcakes With Hi Hat Ice Cream Tops
Remember the Smurfs? These cupcakes, like the Smurfs, are blue and small with white hats. Infused with blueberries, baked in miniature muffin cups and topped with vanilla ice cream, they are quite “smurftastic.”
When I was a kid, I loved watching the Smurfs — and picking on my younger sister. I even told my sister that she was left on our doorstep by the Smurfs.
For her birthday one year, our parents gave her a Smurf drum. It came in a box covered with pictures of Smurfs. Seeing it gave me a “smurfy” idea — one that Jokey Smurf would have loved. I grabbed the cardboard box, found a pair of scissors and cut the Smurfs out of the box. Next I took toothpicks from the kitchen and carefully taped a toothpick to the back of each cardboard Smurf. Then I went outside and stuck the Smurfs around the backyard.
Once the Smurfs were in place, I went inside to find my sister. I told her to come outside immediately because the Smurfs had come to take her home. At first she didn’t believe me, but then she saw the Smurfs. She almost fell for it until a gust of wind blew the Smurfs across the yard and blew my story. She immediately ran inside to tell our mom. Needless to say, it was not a happy ending.
The Moral of the Story
Sometimes a practical joke isn’t practical, like putting paper Smurfs outside on a windy day.
About the Recipe
The Smurfs inspired me to make these Blueberry Hi Hat Ice Cream Cupcakes for the ice cream cupcake challenge hosted by the Cupcake Project and Scoopalicious. The recipe also is inspired by these two blog posts:
- Blue Velvet Cupcakes by Sprinkle Bakes: These cupcakes are a beautiful shade of blue. When I first saw them, I instantly thought of Smurfs. The only thing missing is smurfberries. Since smurfberries are hard to find, I added blueberry sauce to the cupcake batter instead.
- Hi Hat Cupcakes by Bakerella: These cupcakes have amazing hi hat tops, which remind me of the cute hats the Smurfs always wear. The cupcake tops are made with a meringue-like frosting and look like ice cream cones. I wondered if the same effect could be achieved with homemade ice cream.
The Cast of Characters
The next best thing to smurfberries is blueberries. While the blueberries play only a small part in the batter, which has about 2 tablespoons of blueberry sauce, they give the cupcakes a big flavor.
First, make blueberry sauce. I like the Blueberry Sauce recipe from Allrecipes.
As the cupcakes cool, make ice cream. I like this ice cream recipe from Cuisinart.
Recipe: Blueberry Cupcakes With Hi Hat Ice Cream Tops
- Preheat oven to 350 degrees.
- Prepare your blueberry sauce and let it cool at room temperature.
- In a stand mixer, cream together sugar and butter. Then mix in the egg.
- In a separate bowl, blend together the blueberry sauce, cocoa and food coloring. Then mix the colored mixture into the batter.
- Stir together the salt and flour. Mix the flour mixture and buttermilk alternately into the batter.
- In another bowl, mix together the baking powder and vinegar. Stir the baking powder mixture into the batter.
- Spoon about 1 ½ tablespoons of batter into paper lined mini-muffin cups.
- Bake for 15 minutes.
- Let the cupcakes cool for a couple of minutes in the pans, and then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare your favorite vanilla ice cream in your ice cream maker.
- Scoop the softened ice cream it into a pastry gun and pipe it on top of the cupcakes.
- Freeze the ice cream topped cupcakes for about 15 to 20 minutes.
- Mixing the color: Use more food coloring than you think you will need. I used almost an entire bottle of blue food coloring, and the cupcakes were more teal than blue after baking. Next time I may try more food coloring.
- Cooling the cupcakes: Let the cupcakes cool completely before topping with the ice cream. I let mine cool overnight. If the cupcakes are too warm, the ice cream hats will melt even faster. Next time I may even put the cupcakes in the refrigerator before topping with ice cream.
- Making the ice cream hats: Work quickly to keep the ice cream at the perfect consistency for hi hat making. After making soft serve cones while working at McDonalds in high school, I thought I’d be able to make hi hat ice cream hats without a problem. I was wrong. This was much harder than I had expected. The consistency of the ice cream has to be just right. If it is too hard, you can’t shape it. If it is too soft, you end up with a soupy mess. You also have to work quickly before it gets to the soupy stage.
Baking time (duration): 15 minutes
Number of servings (yield): Makes 18 miniature cupcakes
Meal type: dessert