I decided  to enter a contest and the deadline is in oh, you know, less than 24 hours.  I do this, I make these last minute decision that leave me pulling out my hair and loosing sleep.  Within those few hours I needed to sleep (at least try), work, live life a bit, and also invent/make/photograph an ice cream cupcake.  Interesting.  But I laugh in the face of a challenge.  And then I fall on the floor like a coward.  I actually hate competition, I’m a giant sissy lala.  True Story.  So why again am I entering this contest?!?!  Me = cray cray.

Unless you came up with a freaking epic, over the top, most insane combination of cake, ice cream and sprinkles.  Oh, and there’s some cookie dough in here too.  When you come up with something like this, you must enter it into a contest.  It’s like fireworks, in your mouth, for dessert.

The hosts of the contest (Cupcake Project and Scoopalicious) made the rules for the contest pretty simple: create a recipe that includes both a cupcake and ice cream.  If you add fillings, toppings, or all that other jazz, it’s just icing on the cake, pun intended.

Here’s what I did for my Extreme Funfetti Ice Cream Cupcake:

Cake: I made funfetti cupcake for 2.  So just 2 cupcakes came out of the oven, which meant 2 things: 1) I didn’t have much ‘wiggle’ room to mess up making the rest of the cucpake. 2) Instant portion control.

Buttercream: I had some extra buttercream in the freezer from my ultimate funfetti celebration cake, so I scooped 2 little dollops of it out of the container, rolled them into a ball and then rolled them in sprinkles.  THEN I put those little buttercream ‘truffles’ into a well I dug out of the center of the cupcakes.

Ice Cream: There are 2 ways you can make sugar cookie dough ice cream: 1) follow the recipe below 2) Or you can take the easy route and use the cookie dough chunks in the recipe below, and just smash them into slightly melted store bought vanilla ice cream.  Either way, don’t leave out the cookie dough.  Trust.


To be fair, I realize most people don’t have spare buttercream in the freezer, I suggest you make a full batch though and keep it for future uses.  It’s never a bad thing to have some spare buttercream in the freezer, know why?  Last minute company?  Cut up some fruit and serve the buttercream as a dip.  Also, you’ll probably make these cupcakes again about 6.5 hours after you made the first 2, so you’ll need more butter cream for those.  See, plenty of reasons to make a batch to keep around.  The batch of ice cream might make a bit more than fits on 2 cupcakes, but I have a feeling you’ll find something to do with the ice cream…


Extreme Funfetti Ice Cream Cupcakes, for 2

Extreme Funfetti Ice Cream Cupcakes, for 2


    Funfetti Cupcake for 2:
  • 1 egg white (save the yolk for another use)
  • 2 tbsp sugar
  • 2 tbsp oil (I used olive oil)
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup flour
  • 1/4 heaping teaspoon of baking powder
  • pinch of salt
  • 1 tablespoons milk (I used almond milk)
  • Buttercream Truffles:
  • 2 small scoops (about 1 tsp each) vanilla buttercream
  • Sprinkles
  • Funfetti Sugar Cookie Dough Ice Cream:
  • 1 cup heavy cream
  • 3/4 cup sweetened condensed milk
  • 2 tbsp butter
  • 1 1/2 tbsp flour
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp sprinkles


To make the ice cream:

Pour the heavy cream and sweetened condensed milk in a bowl and beat with a hand mixer for about 3 minutes, until it starts to form soft peaks. Set aside.

Mix the flour sugar, butter and extracts in a small bowl with a spoon. Break off small pieces of the cookie dough (they don’t need to be perfect shaped pieces) and plop them into the ice cream.

Fold in the cookie dough chunks and sprinkle. Scrape into a freezer safe container, cover, and let chill for at least 6 hours.

To make the cupcakes:

Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners.

In a small bowl whisk the egg white and sugar until combined. Add the vanilla, almond and oil and whisk. Add the flour, baking powder and salt and whisk until smooth. Whisk in milk. Divide batter equally between the 2 cupcake liners. (I used an ice cream scoop).

Bake at 350 for 15-20 minutes, or until cake is set. (Mine took closer to 20 minutes). Let cool completely before adding the buttercream truffle or ice cream.

While the cupcakes are cooling, roll the 2 buttercream balls in a pile of sprinkles and coat the entire truffle in sprinkles.

Once cupcakes are cooled, use a pairing knife and cut out a small hole in the center of each cupcake. Place the coated truffle in the hole (eat the little piece of cupcake you cut out, YUM!).

Place a scoop on top of each cupcake, top with more sprinkles and enjoy!



Cupcake recipe adapted from Chocolate and Carrots

I know someone will ask how to turn this into a full batch of cupcakes.  My answer:  I don’t know.  I’m not sure multiplying the batch by 6 (to get 12 cupcakes) will work.  Instead, try these cupcakes and just add sprinkles to the batter for a funfetti cupcake.




Here are some of my other funfetti-ish creations:

Funfetti Cookies

Bedazzled Funfetti Celebration Cake

Cake Batter Ice Cream