Thursday, May 24, 2012

Betty Crocker and Her .45

A couple of weeks ago, RCC and I ran to Wally World to pick up a couple of things.  It dawned on me that some people might think it odd that a forty year-old, fun-sized woman would be walking out of the store with a baking sheet in one hand and two hundred rounds of .45 ACP in the other.  However, it is totally and completely me.

Ever since I posted about the coolest cupcakes I've ever seen, a certain blog friend who also happens to be a Facebook fried has developed a nasty habit of posting more cupcake recipes on my wall.  And, sucker that I am, I keep trying them.  So when she-who-won't-be-named posted a link to Ice Cream Cupcakes, I had to try them.  The picture that really reeled me in was this one...

The directions looked GunDiva-proof so I gave it a go.  I bought some Devil's Food Chocolate Cake and some Blue Bell mint chocolate chip ice cream.  The problem is, though, that it's very difficult to just barely fill the cupcake pans - it just doesn't look like enough.  So instead of having a nice, thin cupcake to top with ice cream, we had cupcakes.
Oops...not quite like I'd anticipated

RCC came up with a solution...mash the hell out of them...
If only they had fallen on their own
After they cooled, we scooped the softened ice cream on top.  Maybe if we'd let the ice cream soften a bit more it would have spread out and we would have gotten the pretty ridges that A Pumpkin and A Princess got on hers.  But we didn't, so ours just looks like a mushed cupcake with a scoop of ice cream on top.
Not quite as pretty, but still look yummy.
I used Wilton's Stabilized Whipped Cream recipe to make the whipped cream, and that was by far the most difficult part of the whole thing.  I added some green gel food coloring and a bit of vanilla to the whipped cream, so at least it was pretty.  After the fact, RCC suggested that next time we use Creme de Menthe for the flavoring.  Doesn't that sound amazing?  Also, one batch of whipped cream didn't go nearly far enough; it'll take a quadruple batch to cover all the cupcakes.

Starting to look really, really yummy
Since it's a waste to make something like this and not feed it to people, I used Momma Fargo's visit as an excuse to make them and then held her down and force fed her several.
Forcing Momma Fargo to eat the cupcakes.
I had her in a wrist lock.

Kidding, I'm not nearly bad-ass enough to hold down Momma Fargo.

OS - just for you and she-who-won't-be-named - they were fantabulous. Mint-chocolate orgasm in my mouth.  I had two.  Or three.

Momma Fargo and I were multi-mint-chocolate orgasmic that night.


Anonymous said...

How did they taste? I need descriptions here, woman! I can't imagine it without your vivid description. And, you realize you're not just eating them for me, but for the One-Who-Shall-Not-Be-Name too, right?

Allenspark Lodge said...

"some people might think it odd that a forty year-old, fun-sized woman would be walking out of the store with a baking sheet in one hand and two hundred rounds of .45 ACP in the other. "

I think I hurt myself when I read that.


Foursons said...

Oh, those sound delicious! I'm afraid though, that anyone outside of TX does not understand the significance of Blue Bell ice cream.

Michelle Hoad said...

damn. you are making me wish I didn't have to give up gluten. Plus I'm on a diet so this is kind of like cruel and unusual punishment. I thought we were friends.

Shepherd K said...

"Fun sized"? (snerk) (giggle) (**) Bwahhahhahahahh.

@Michelle Hoad, we are gluten free at our house. I've found that you can substitute Bob's Red Mill Gluten Free All Purposes Baking Flour one to one for wheat flour and add about 3/4 tsp. of Xanthum Gum per cup of flour and you get pretty close results.