Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup cake flour
  • 1/2 cup buttermilk
  • 2 cups raspberry chip ice cream, or your preferred flavor
  • 10 -20 raspberries
  • 1 ½ cups granulated sugar
  • 2 egg whites
  • 2 teaspoons light corn syrup
  • 1/3 cup cold water
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 350°F. Line a muffin tin with 10 liners. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar on medium speed for 2 minutes. Add the eggs, vanilla, baking powder, and salt. Mix for 1 minutes until combined and smooth, scraping the sides of the bowl as necessary.
  • In alternating portions add in the flour and buttermilk, beginning and ending with the flour. Mix for 30 seconds after last addition until evenly combined and smooth.
  • Portion out ¼ cup of batter into each liner. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool for 5 minutes in the pan and then remove and transfer to a wire rack to cool completely.
  • Line a plate with parchment paper. Using a 2- tablespoon sized scoop, portion out 10 scoops of ice cream and place onto the prepared plate. Place the plate back into the freezer for at least 15 minutes until firm.
  • To make the meringue topping, fill a medium saucepan with an inch of water and place on medium heat, bringing the water to a simmer. Place a heatsafe glass bowl on top of the saucepan, but not touching the water, creating a double boiler. Combine the sugar, egg whites, corn syrup, water, and salt in the bowl, and using a hand mixer, beat the mixture on high speed for 7 minutes, until thick and glossy.
  • Remove the bowl from the heat, add in the vanilla and continue mixing on medium-high speed for 2 more minutes. Transfer meringue into a large piping bag, fitted with a large round or star tip. Alternately, you can skip this step if you prefer to spread the meringue on the cupcake using an offset spatula.