Cupcakes with ice cream

 

Cupcakes with ice cream, small cupcakes, and simple to prepare, consisting of the usual materials such as flour, butter, sugar, eggs, oil along with peel and orange juice.

 

  Ingredients

  1 and 1/3 cup of white flour

  1 teaspoon baking powder

  A quarter of a teaspoon of salt

  A quarter cup of butter, at room temperature

  ¾ cup of sugar

  2 large eggs

  A quarter cup of vegetable oil

  Half a cup of orange juice

  2 teaspoons of orange peel

  1 teaspoon vanilla extract

  2. Filling components

  1 and a half or 2 cups of vanilla ice cream, slightly tender

  3. Orange glaze

  2 cups powdered sugar

  3-4 tablespoons of fresh orange juice

  How to prepare

  Prepare the oven at 175 C, line a 12-cup muffin tray with parchment paper.

  In a medium bowl, combine flour, sugar, baking powder, and salt.

  In a large bowl, beat the butter and sugar together until the mixture fluffs up and becomes light, beat the eggs one after the other, then the vegetable oil.

  Stir half of the dry ingredients with the egg mixture, then add the orange juice, orange peel and vanilla. Then stir with them half of the remaining dry ingredients, mixing them well until no flour lumps appear.

  Divide the dough evenly between prepared muffin cups, and tell them for 15 minutes or until the fork comes out clean after sticking it in the middle of one of them, and the surface returns to its place when pressed a little. Cool them completely on a cooling wire before filling them.

  When the cupcakes have cooled, scour each cupcake with a sharp, conical knife, and make the holes wide enough to fit a generous amount of ice cream. And save what you put out to use to cover the cupcakes after filling them with ice cream.

  Fill each hole with 2-3 tablespoons of vanilla ice cream and then put the cap back on. Freeze them in the freezer for 15 minutes to let the ice cream settle before putting on the glaze.

  7. To prepare the gas:

  Mix the sugar and orange juice until the mixture thickens, add more orange juice if needed, then generously sprinkle the large spoon over each cupcake and return them to the freezer to freeze before serving.