Very Vanilla Ice Cream Stuffed Cupcakes with Cool Whip Frosting

I just knew that I HAD to celebrate being half-baked aka 20 weeks pregnant! How could I not celebrate such a think? We’re half way from meeting our baby! Well half way ish. If this baby is anything like big brother I won’t be half baked for another couple of days but let’s just go by the 40 week timeline okay?

Okay.

Moving on! So how does this pregnant woman celebrate being half baked? SHE BAKES.

I baked like a fool yesterday. I made a pumpkin pie, a cushaw pie and ice cream stuffed cupcakes with cool whip frosting. I don’t eat pumpkin pie or cushaw pie but I do eat cupcakes and ice cream and oh my goodness what a way to celebrate! The cool whip frosting was literally icing on the cake! It was DELICIOUS. This coming from a girl who is usually VERY pro homemade icing! I think a lot of it has to do with it needed to be refrigerated were as most other frosting are shelf stable.

I went completely vanilla for this. I LOVE vanilla bean everything.  The first step is making the cupcake batter. I used actual vanilla beans but you can also use Vanilla paste or vanilla extract!

First preheat the oven to 350 degrees. Beat 1/2 cup softened butter and 1 cup of shortening at medium speed until creamy. Slowly add 2 cups of sugar making sure the sugar is completely incorporated before adding 4 eggs beating after each egg is added.

In a separate bowl combine 2 3/4 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt. Add the flour to the butter mixture ALTERNATING with 1 cup of buttermilk starting and ending with the flour. Then add 1/2 tablespoon of vanilla extract and the inside of 6inches of a vanilla bean (If you don’t have a vanilla bean you can substitute 2 tablespoons of vanilla extract or 2 tablespoon of vanilla paste).

Once it’s all mixed it will look something like this:

I LOVE the flecks of vanilla beans in there! yum!

Next fill up your cupcake pan (appx 24 cupcakes) until they are about 3/4s of the way filled

Bake in the oven for 12-15 minutes or until a toothpick inserted into the middle comes out clean.

Once the cupcakes are done let them cool completely (you can put them in the freezer or fridge to speed the process up). Next using the end up a wooden spoon create a hole in the center of the cupcake. Basically I pushed down a hole in the very center and then did 2-3 more holes to make the center wide.

Then using a teaspoon (and okay your fingers) stuff the cupcakes with softened vanilla ice cream. It doesn’t have to be super softened but it does help if it’s a little soft so you can get as much ice cream as possible into the center.

Put them in the freezer for another hour and then frost them with Cool Whip Vanilla Frosting and serve immediately.

Very Vanilla Ice Cream Stuffed Cupcakes with Cool Whip Frosting

Ingredients

1/2 Cup Butter, softened
1 Cup Shortening
2 Cups Sugar
4 Large Eggs
2 3/4 all Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
2 Cup Buttermilk
6 inches vanilla bean (or 2 Tablespoons of Vanilla Paste or 2 Tablespoons Vanilla Extract)
1 Gallon Vanilla Bean Ice Cream
2 Tubs Vanilla Cool Whip Frosting

Directions

  1. Preheat the oven to 350 degrees.
  2. Beat 1/2 cup softened butter and 1 cup of shortening at medium speed until creamy.
  3. Slowly add 2 cups of sugar making sure the sugar is completely incorporated.
  4. Then add 4 eggs beating after each egg is added.
  5. In a separate bowl combine 2 3/4 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt.
  6. Add the flour to the butter mixture ALTERNATING with 1 cup of buttermilk starting and ending with the flour.
  7. Add 1/2 tablespoon of vanilla extract and the inside of 6inches of a vanilla bean (If you don't have a vanilla bean you can substitute 2 tablespoons of vanilla extract or 2 tablespoon of vanilla paste).
  8. Fill up your cupcake pan (appx 24 cupcakes) until they are about 3/4s of the way filled.
  9. Bake in the oven for 12-15 minutes or until a toothpick inserted into the middle comes out clean.
  10. Once the cupcakes are done let them cool completely (you can put them in the freezer or fridge to speed the process up). Using the end up a wooden spoon create a hole in the center of the cupcake. (Basically I pushed down a hole in the very center and then did 2-3 more holes to make the center wide.)
  11. Using a teaspoon stuff the cupcakes with softened vanilla ice cream.
  12. Put them in the freezer for another hour and then frost them with Cool Whip Vanilla Frosting and serve immediately.
  13. Enjoy!
http://littlebgcg.com/2012/10/very-vanilla-ice-cream-stuffed-cupcakes-with-cool-whip-frosting.html

Want to see more yummy treats with made with the *new* cool whip frosting? Visit the Kraft Cool Whip Frosting Pinterest Board! Want to know where you can find cool whip frosting? Check it out.

Disclosure: I am a member of the Collective Bias™ Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. All opinions are 100% my own.  #CoolWhipFrosting #CBias #SocialFabric
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Comments

  1. says

    I really love the flavor of vanilla, myself and your recipe sounds (and looks) scrumptious, especially topped with creamy Cool Whip Frosting! Thank you so much for sharing it 🙂

  2. Debbie Welchert says

    These sound and look so yummy. I am going to make these for my grandkids using different kinds of ice cream. Their going to love it.

  3. Andrea Warner Honigmann says

    I shouldn't read your food posts in the middle of the night. I am incredibly hungry for something sweet right now, and blueberry yogurt isn't going to cut it! Can't wait to try this recipe!

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