{RECIPE} MARSHMALLOW & STRAWBERRY ICE CREAM CUPCAKES!

Marshmallow and Strawberry Ice Cream Cupcakes by The Marshmallow Studio

Imagine a creamy, luscious, frozen strawberry dessert that melts in your mouth like butter when you take bite.

Yup, that’s pretty much how this dessert rolls.

It has a cream cheese base with fresh strawberry puree and topped with homemade whipped sweet cream and crunchy tiny marshmallows!!

Marshmallow and Strawberry Ice Cream Cupcakes by The Marshmallow Studio

Do you remember in last week’s 5-minute Rocky Road Cheesecake post I was telling you how much I hate turning on the oven during the summer?

It’s no joke man, my power bill this month will probably be close to $300!!!

However, no oven does NOT mean no dessert in the Morin casa.

During the hot months I usually make frozen treats, stove-top goodies like caramels, easy microwave caramel-chocolate popcorn OR we roast s’mores in our fire pit out back.

Marshmallow and Strawberry Ice Cream Cupcakes by The Marshmallow Studio

 I had been dying to make Beyond Frosting’s Strawberry Marshmallow Popcicles but halfway through making them I decided to add my own spin on them.

I made mine into little cupcakes topped with sweet cream, crunchy JET-PUFFED Mallow Bits and a fresh strawberry slice.

Marshmallow and Strawberry Ice Cream Cupcakes by The Marshmallow Studio

 

I absolutely LOVE how cute these turned out. They were super easy to make and they taste oh so yummy!

Marshmallow and Strawberry Ice Cream Cupcakes by The Marshmallow Studio

Marshmallow & Strawberry Ice Cream Cupcakes!

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 20

Serving Size: 1

Ingredients

  • 2 (8 oz) packages PHILADELPHIA Cream Cheese, room-temp
  • 2 (7 oz) jars JET-PUFFED Marshmallow Creme
  • 1/2 cup milk
  • 1 1/2 cup strawberry puree**
  • 2 cups heavy whipping cream
  • 1/2 cup confectioner's sugar
  • 1/2 cup JET-PUFFED Mallow Bits
  • 6 strawberries, washed and sliced

Instructions

  1. Place cupcake liners in muffin pan. Set aside.
  2. Beat cream cheese in mixer on med-high speed until smooth. You'll have to stop the mixer a couple of times to scrape down the sides with a spatula.
  3. Add marshmallow creme and continue beating until both are well incorporated.
  4. Turn mixer to low speed and slowly pour in milk. Turn off mixer, scrape bowl down then continue to mix on low speed.
  5. Slowly pour in strawberry puree. Beat on med-high speed until batter is creamy and smooth.
  6. Fill the cupcake liners almost to the top with batter. Place pan in freezer for at least 5 hours.
  7. Right before serving, whip the heavy cream and sugar in mixer on med-high for 3-5 minutes or until cream holds its shape (like thick sour cream).
  8. To top cupcakes with the sweet cream, you can use a piping bag with a star tip attached OR you can use a plastic zip-top bag with a corner snipped off to create a round hole.
  9. Remove pan from freezer. Leave cupcakes in pan while you decorate them. Quickly swirl the sweet cream on top of the cupcakes. Sprinkle Mallow Bits and finish off with a thin strawberry slice as garnish.
  10. **Strawberry Puree**
    Wash strawberries. Remove stems. Through into blender and blend until they are all pureed.
    NOTES:
    You may decorate the ice cream cupcakes up to 6 hours before serving. Simply leave in pan and place back in freezer until ready to eat.
http://themarshmallowstudio.com/2015/07/marshmallow-strawberry-ice-cream-cupcakes/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>