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Bombe Alaska Cupcakes

by Nick Makrides
Bombe Alaska Cupcakes

You’ve got to eat these quickly. That’s all I’m going to say. This is the kind of recipe you can make all the elements ahead of time, but you need to put it together and make the meringue right before serving.

Bombe Alaska Cupcakes

Bombe Alaska Cupcakes

Serves 12

5 from 1 vote
Prep Time: 1 hr 30 mins
Cook Time: 45 mins
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 3/4 cup caster sugar superfine
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 3/4 cups whole milk full-cream
  • 1/4 cup vegetable oil
  • 1 tbsp Greek yoghurt or sour cream
  • 1/2 tsp vanilla extract vanilla bean paste
  • 1 1/2 cups frozen raspberries

Ice Cream

  • 2 1/4 cups thickened/whipping cream
  • 1/2 cup sweetened condensed milk
  • 1 cup frozen or fresh raspberries
  • 1 tsp vanilla extract

Meringue Frosting

  • 8 egg whites room temperature
  • 2 1/2 cups caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartare can use freshly squeezed lemon juice in it’s place


Instructions

Meringue Frosting

  • Place about an inch of water to a medium sized pot and bring it to the boil.
  • Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or handheld mixer to help combine all the ingredients.
  • Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn’t touch the bottom of the pot. Mix on high speed for 5 m l92364500 in or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can’t feel any grains of sugar it’s ready to take off the pot. Mix on high speed once you’ve taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds its shape well.

Ice Cream

  • To make the ice cream place the cream into a large mixing bowl. Use a hand mixer or stand mixer to bring to soft peaks. Add sweetened condensed milk and vanilla extract. Whip to stiff peaks. Gently fold in raspberries. Place into half circle silicone moulds and freeze for 4 hours.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Place 1 tbsp of frozen raspberries at the bottom of each cupcake liner. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30-40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Please note: these cupcakes will take longer to bake because of the added moisture caused by the raspberries 🙂
  • To put cupcakes together, you’ll want to decorate one at a time. Add a dab of frosting on each cupcake. Stick ice cream circle on top. Cover with meringue frosting using a small off set spatula and evenly spread it all over. Use the spatula to create grooves in the frosting, taking care not to expose the ice cream. Toast using a kitchen torch. You may also bake this in the oven for 5-6 minutes until it’s golden.
  • Alternatively, you may use the flambé method. For this you will need about 400ml of brandy. Place the brandy in a medium sized pot and heat until right before it boils. DO NOT let it boil! Very carefully set it on fire and pour it over the cupcake AFTER you’ve taken away the papers 🙂

Notes

Cupcake need to be served once they’re topped with ice cream and meringue frosting.

Nutrition

Serving: 12g
Calories : 190kcal
Carbonhydrates: 18g
Protein: 6g
Fat: 11g
Saturated Fat: 7g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 32mg
Sodium: 221mg
Potassium : 119mg
Fiber: 1g
Sugar : 8g
Vitamin A: 199IU
Vitamin C: 1mg
Calcium: 95mg
Iron: 1mg
Nutrition Disclosure

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