BAKED ALASKA CUPCAKES

Baked Alaska Cupcakes image

Looking for an easy yet impressive dessert? Make and freeze the cupcakes ahead of time, then top with meringue and serve guests their own individual baked Alaska right from the oven.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 24

Number Of Ingredients 13

Ingredients

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1 quart strawberry ice cream, softened
4 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla
2/3 cup sugar

Steps:

Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling only one-third full.
Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes.
Place 24 cupcakes in freezer plastic bag and freeze for another use. On top of each of the remaining 24 cupcakes, spoon and spread 2 heaping tablespoons ice cream. Cover; freeze at least 2 hours or overnight, until ice cream is hardened.
Heat oven to 450°F. In medium bowl, beat egg whites, cream of tartar and 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Spread over ice cream-topped cupcakes. Place on cookie sheet.
Bake 2 to 3 minutes or until lightly browned. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 24 g, TransFat 1 g