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today is a sunny day at lili confetti land
it's Friday, April 14, 2006

+ Too Pretty To Eat

{Swirly Easter Cupcakes }

These cupcakes make memorable easter party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.

to make 30
3 pints ice cream, any flavor
5 1/2 cups heavy cream
1/4 cup confectioners’ sugar
Sprinkles, for decorating

1. Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
2. Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
3. Place heavy cream and confectioners’ sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
ps: {tips from the top} : give them very swirly tops like Martha Stewart would !

Have a Lovely Easter
<3------> from lili confetti x x x

2 + Comments:

Anonymous erika said...

They look so yummy!

Blogger ellieminator said...

they are!mine dont look that pretty,they turned out kinda weird,but they taste sooooooooooo good!thanks so much:)

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