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Baked Alaska Cupcakes
Baked Alaska Cupcakes
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Prep Time:
50 minutes
Total Time:
3 hours 45 minutes
Make ahead cupcakes with meringue topping for a show-stopping Baked Alaska experience straight from the oven.
Ingredients:
  • 4 egg whites
  • 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
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 2/3 cup sugar
Instructions:
  • Preheat oven to 350°F. Place a paper baking cup in each of 48 regular-size muffin cups and spray with baking spray with flour. In a medium bowl, combine flour, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer to beat shortening for 30 seconds on medium speed. Gradually add sugar, about 1/3 cup at a time, beating well after each addition. Scrape the bowl occasionally. Beat for an additional 2 minutes. Add egg whites one at a time, ensuring to beat well after each addition. Mix in vanilla. On low speed, alternate adding flour mixture and milk, ensuring to beat just until blended.
  • Evenly distribute the batter among muffin cups, filling them only one-third full.
  • Bake for 10 to 14 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then transfer cupcakes from pans to cooling racks. Allow to cool completely for about 15 minutes.
  • Place 24 cupcakes in a freezer-friendly bag and freeze for later use. Spoon and spread 2 generous tablespoons of ice cream on top of each of the remaining 24 cupcakes. Cover and freeze for at least 2 hours or overnight until the ice cream is firm.
  • Preheat your oven to 450°F. In a medium bowl, use an electric mixer on high speed to beat egg whites, cream of tartar, and 1 1/2 teaspoons vanilla until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the mixture is glossy. Spread this meringue mixture over the ice cream-topped cupcakes and place them on a cookie sheet.
  • Bake until lightly golden, then serve right away.

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