Monday, November 23, 2009

Icebox Cupcakes


How pretty are these cupcakes?   I made these for a co-workers birthday tomorrow.  She said each year for her birthday her mom makes her a homemade 4-layer chocolate cake, with raspberry preserves between each layer, iced with real whip cream and topped with fresh raspberries.  I wanted to make something similar in a cupcake form and thought Smitten Kitchen's  icebox cupcakes would be a great substitute.  So I can't take much credit for the recipe, just adding the raspberry on top. I have made an icebox cake before and the cupcakes are just as easy.  Especially now that I have established Heinen's as a reliable source for Nabisco's chocolate wafer cookies.  

Once you have the chocolate wafer cookies, these are as simple as whipping some heavy cream with a teaspoon of sugar and a few drops of vanilla extract until the cream stiffens enough to form peaks.  Then just layer the cookies with the whip cream, top with a raspberry, place in a cupcake tin and refrigerate over night.  It doesn't get much easier than that.  The cookies soften to form a cake-like consistency, no baking required!


1 comment:

Jenny said...

This is a great idea - I can't wait to try this!