Meringue Monster Cupcakes
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Recipe courtesy of Sarah Holden for Food Network Kitchen

Mini Monster Baked Alaskas

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  • Level: Easy
  • Total: 2 hr 30 min (includes freezing times)
  • Active: 45 min
  • Yield: 12 servings
These scary-cute mini monsters are an easy, kid-friendly take on a baked Alaska. We love the toasty touches from using a torch on the meringue, but if you don’t have one, they are still delicious straight from the freezer. Feel free to substitute your favorite flavor of ice cream.






Special equipment:
a 12-cup muffin pan, an instant-read thermometer, 3 piping bags, open star piping tips, such as 4B and 822, a round piping tip, such as 803, a culinary torch
  1. For the cupcakes: Preheat the oven to 350 degrees F and spray a 12-cup muffin pan with nonstick cooking spray.
  2. Whisk the flour, baking soda and salt in a medium bowl and set aside. Microwave the milk in a microwave-safe liquid measuring cup until hot but not boiling, about 1 minute (or in a small saucepan over medium-low heat); pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the sugar, oil, vanilla and egg until smooth, then whisk in the flour mixture.
  3. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
  4. Transfer the cupcakes to plates or a baking sheet that will fit in the freezer. Top each cupcake with a scant 1/4-cup scoop of vanilla ice cream, then place in the freezer until the ice cream is very hard, at least 1 hour.
  5. For the meringue: Meanwhile, combine the sugar, cream of tartar, salt and egg whites in the metal bowl of a stand mixer and whisk by hand to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar dissolves and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the mixer and fit with the whisk attachment. Add the vanilla and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.    
  6. Divide the meringue into 3 medium bowls. Using the gel food coloring, tint one bright green, one bright orange and one bright purple. Transfer each to an individual piping bag each fitted with a different tip (open star tips, such as 4B and 822; a round tip, such as 803).
  7. Working with one cupcake at a time, remove from the freezer and pipe meringue all over to resemble monster fur, completely covering the ice cream but leaving a small rim of cupcake exposed at the bottom (to more easily move after piping). Place back in the freezer for 20 minutes.
  8. Transfer the mini monsters to a heatproof surface, such as a baking sheet. Toast the meringue with a culinary torch until lightly golden. Dot each mini monster with 2 candy eyes. Let sit at room temperature for 5 minutes before serving.