Mini Monster Baked Alaskas
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 464
- Total Fat
- 25
- Saturated Fat
- 7
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 6
- Cholesterol
- 27
- Sodium
- 203
- Total: 2 hr 30 min (includes freezing times)
- Active: 45 min
Ingredients
Cupcakes:
Nonstick cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup whole milk
1/2 cup unsweetened cocoa powder
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 large egg
1 pint vanilla ice cream
Meringue:
1 cup sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
6 large egg whites
Green, orange and purple gel food coloring
Assembly:
24 candy eyes
Directions
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- For the cupcakes: Preheat the oven to 350 degrees F and spray a 12-cup muffin pan with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.