Spoiler alert: these are vegan.
But vegan just takes away from the decadence of these cupcakes so I’m just adding that as a side note.
It is also worth noting that my family absolutely loved these. They have absolutely loved other things but usually it’s more of an absolutely like … or half like. I’m like, I can’t help you if you don’t like chocolate. Or pumpkin. Your problemo buddy.
But it seems they really like moist and tender nutmeg spiced cupcakes topped with ice cream.
Let’s be honest. Who doesn’t.
Welcome back to another month of Mystery Dish! I missed last month, but I couldn’t pass up this month’s list!
1) White Chocolate
2) Peppermint Bark
3) Muenster cheese
6) Canned biscuits
7) Browned butter
8) Cherry tomatoes
10) Roasted Garlic
11) Vanilla ice cream
12) Cream cheese
I picked nutmeg, browned butter, and vanilla ice cream but I had my eyes on that eggnog and peppermint bark combo. Check out what everyone else made below if you’re like me!
But first, you’re going to want to check out this recipe first. There’s melted ice cream involved. And a lot of browned butter. I threw 1 cup of ice cream into the microwave and heated it until it was liquid while browning 4 Tablespoons of butter in a small pot. This combined with homemade cake mix and nutmeg is a show stopper in taste and serving. Sweet, rich, with a tender and buttery crumb and I mean, who doesn’t want a scoop of ice cream on a cupcake?
- 1 cup sugar
- 1-1/2 cups all purpose flour
- 1 Tablespoon cornstarch
- ½ Tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons nutmeg
- 1 stick (8 Tablespoons) butter (I used vegan butter)
- 1 cup vanilla ice cream (I used SoDelicious soy milk vanilla ice cream) + more for topping
- Line 12 tin cupcake pan with foil liners. Preheat oven to 350.
- Melt ice cream in the microwave until liquid.
- Take 4 Tablespoons of the butter and brown in a small pot on the stove. For instructions, follow link below.
- In a large bowl, whisk sugar, flour, cornstarch, baking powder, salt, and nutmeg together.
- Using a pastry cutter, cut in remaining 4 Tablespoons butter into dry ingredients until it is mostly incorporated and no large chunks of butter are left.
- Pour browned butter and melted ice cream into the large bowl. Stir well; mixture will be thick and that's ok.
- Pour mixture into prepared cupcake tin. Don't fill over ⅔ way full otherwise they will mushroom and then collapse while baking.
- Bake for 12 -15 minutes.
- Let cool. If serving immediately, scoop ice cream on top and serve. Otherwise, store in an airtight container until ready to serve. Then top with ice cream and enjoy!
- Remove from oven and let cool. It's o
What everyone else made!