Caramel Ice~Whipped Cream Cupcake
1) Whipped Cream Cupcake
1 cup heavy whipping cream
1 cup sugar
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
Preheat the oven to 350 degrees.
In a bowl whisk together the cake flour, salt and baking powder. Set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form [Jangan sampai jadi butter] Add the eggs one at a time until incorporated.
Add the sugar and the vanilla.
Carefully add the flour mixture until combined.
Spoon batter into the cup of the cakes, filling the cups up halfway. Bake for 15-20 minutes depending on your oven. Let the cupcakes cool on a wire rack.
2) Brown Sugar Ice Cream
2 cups heavy whipping cream
1 cup whole milk
3/4 cup brown sugar
1 Tablespoon vanilla extract
In a medium bowl stir together the heavy cream, milk, brown sugar and vanilla.
Put a deep baking dish or bowl made of plastic, stainless steel or something durable in the freezer and pour your ice cream mixture into it.
After forty-five minutes, open the door and check it.
As it starts to freeze, remove it from the freezer and stir it whisk or blender. Really beat it up and break up any frozen sections. Return to freezer.
Continue to check the mixture every 30 minutes, stirring as it’s freezing.
Keep checking and stirring while it freezes until the ice cream is frozen. It will likely take 2-3 hours to be ready.
3) Homemade Caramel Sauce
1 1/2 cups sugar
1/3 cup water
3/4 cup heavy cream
1 Tablespoon butter
1/2 teaspoon vanilla
1/4 cup heavy cream
Stir together the sugar and water. Turn the heat to medium high and boil until the sugar turns to brown [it just about 5 minutes]
Add the ¾ cup of heavy cream and the butter until bubble.
Add the vanilla and the ¼ cup of heavy cream to smooth it all out and wait for it to get thick.
a must~try recipe [simplynote]