Baked Alaska Cupcakes
To create this single-serving update on the retro Baked Alaska, scoop strawberry ice cream onto cupcakes, cover them generously with meringue, and toast the meringue using a culinary torch.
How to Make It
Step 1
1
Set cupcakes on a rimmed baking sheet. Place a 2-tbsp. scoop of ice cream on top of each cupcake and freeze until ice cream is totally firm and cupcakes are cold, 30 to 60 minutes.
Step 2
2
Meanwhile, bring a medium saucepan filled with 1 in. water to a simmer. Put egg whites, sugar, salt, cream of tartar, and vanilla in bowl of a stand mixer. Set bowl over simmering water and whisk constantly until mixture reaches 175° on an instant-read thermometer, 8 to 10 minutes.
Step 3
3
Transfer bowl to stand mixer fitted with whisk attachment and beat on high speed until meringue is very stiff and glossy and cool to touch, 15 to 20 minutes.
Step 4
4
Transfer part of meringue at a time to a piping bag fitted with a 1/2-in.-wide round tip. Working with 1 or 2 cupcakes at a time (leave the rest in the freezer), pipe meringue onto each cupcake in a spiral, starting on cupcake next to ice cream and wrapping up to center to completely cover ice cream. Or, if you don’t have a piping bag, spoon about 2/3 cup meringue onto a cupcake and swirl with back of a spoon to cover ice cream. Return cupcakes to freezer and freeze about 30 minutes.
Step 5
5
Using a culinary blowtorch, lightly toast meringue until golden brown. Serve immediately.
Ingredients
12 unfrosted homemade or store-bought vanilla cupcakes, preferably fairly flat on top
About 1 1/2 cups strawberry ice cream
9 large eggs
2 1/4 cups sugar
1/4 teaspoon kosher salt
1/4 teaspoon cream of tartar
1 tablespoons vanilla extract
Directions
Step 1
1
Set cupcakes on a rimmed baking sheet. Place a 2-tbsp. scoop of ice cream on top of each cupcake and freeze until ice cream is totally firm and cupcakes are cold, 30 to 60 minutes.
Step 2
2
Meanwhile, bring a medium saucepan filled with 1 in. water to a simmer. Put egg whites, sugar, salt, cream of tartar, and vanilla in bowl of a stand mixer. Set bowl over simmering water and whisk constantly until mixture reaches 175° on an instant-read thermometer, 8 to 10 minutes.
Step 3
3
Transfer bowl to stand mixer fitted with whisk attachment and beat on high speed until meringue is very stiff and glossy and cool to touch, 15 to 20 minutes.
Step 4
4
Transfer part of meringue at a time to a piping bag fitted with a 1/2-in.-wide round tip. Working with 1 or 2 cupcakes at a time (leave the rest in the freezer), pipe meringue onto each cupcake in a spiral, starting on cupcake next to ice cream and wrapping up to center to completely cover ice cream. Or, if you don’t have a piping bag, spoon about 2/3 cup meringue onto a cupcake and swirl with back of a spoon to cover ice cream. Return cupcakes to freezer and freeze about 30 minutes.
Step 5
5
Using a culinary blowtorch, lightly toast meringue until golden brown. Serve immediately.
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