The J.K. Experience.

I am on a mission. A mission to win.

I took the plunge yesterday and submitted an entry into the Cupcake Wars® on Food Network yesterday, hoping that my unique and ridiculously tasty creations have a chance.

Today I am entering, yet another challenge.

The 2011 Ice Cream Cupcake Contest.

I think I have as good of a chance as any to win this puppy.

Anywhoo, I am submitting a new flavor. One that most likely will not be carried as a norm in the Cuppy availability with SC, but it maybe as long as you ask nicely (and take a picture while eating it and post it back onto my Facebook page)

Introducing! The J.K. Experience.

This was even a stretch for me, I mean, come on, I add chili peppers to my cuppies. This had some ingredient features that even I wasn’t sure were going to meld well.

Well…

I was SOOOOOO wrong.

These things are freaking AMAZING!

So amazing that I am even willing to share my recipe here.

(plus I have to for the contest…)

For the cuppies:

2 cups granulated sugar
1.5 cups all-purpose flour
1.5 cups cake flour
.5 cup nonfat dry milk powder
1 tbsp baking powder
1 teaspoon salt
2 sticks of  butter, cut into 1/2-inch pieces and chilled
1 tbsp vanilla extract

Whirl sugar, flours, milk powder, baking powder, and salt in a food processor for about 15 seconds to incorporate. Add butter and vanilla and pulse until the mixture resembles coarse meal.

Add:

2 cups melted ice cream, your choice of flavor (My flavor is the new amazingly weird Late Night Snack by Ben&Jerry’s. Vanilla Bean Ice Cream with a Salty Caramel Swirl & Fudge Covered Potato Chip Clusters. So good, right?!? Make sure the ice cream is fully melted. Place in the fridge, un opened for about 24-48 hrs, open and stir. Measure the 2 cups from the melted product.)
3 large eggs

Place the cake mix, melted ice cream, and eggs in your mixer. Blend on low speed for about one minute. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and glorious (well, to me it does).

Scoop by 1/4 cup into your cupcake papers and bake in a preheated 350 degree oven for 19-22 minutes, until cakes appear golden brown and done. Remove to cool an a rack on counter.

For the frosting:

2 lb powdered sugar
1/3 to 1/2 cup milk, for consistency (Be the judge on this. Once its mixed, you determine if it looks and feels right to you.)
2 or 3 Tbsp clear vanilla (I also use Pure vanilla, but for this recipe I wanted a really white frosting.)
1 1/3 cup crisco
3 tbsp powdered dream whip

Mix Crisco and vanilla until light and fluffy. In a small bowl, whisk together powdered sugar and dream whip. Add slowly to crisco mix and mix well. Add milk slowly until you see the desired consistency. Let mix all together for about 5 min.

Swirl on top of your cooled cupcakes.

DIG IN.

Check out the whole shebang at these fine Blog Sites…

Cupcake Project

Scoopalicious