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Big Black Dog: More fun with Lilacs!!

May 30, 2008

More fun with Lilacs!!


This was a difficult challenge for me! Not because making an Ice Cream Cupcake is hard but because I'm just so busy with renovating the house and planting. But I finished my cupcakes right in the nick of time for the Ice Cream Cupcake Event hosted by Stef of Cupcake Project.

For the cupcake, I went through my recipe file and came up with an old recipe I've not tried yet, Burnt Sugar Cake. Hmmmm....sounded so interesting but I only had about half the recipe written down. Since I have no idea where this recipe came from I will have to improvise a bit!

For the ice cream I decided to make my own ice cream and for a continuation of my "Fun with Lilacs" post, I made Lilac Ice Cream.



It's in the 80's here today and trying to take a picture of a melting cupcake was not fun.

Burnt Sugar Cupcakes

1 1/2 c. sugar
1/2 c. softened butter
2 egg yolks
1 tsp. vanilla
3-4 tbsp. burnt sugar syrup
2 1/2 c. flour
2 tsp. baking powder
1 c. buttermilk
2 egg whites, stiffly beaten

Burnt Sugar Syrup
1/2 c. sugar
1/4 c. water

To make the syrup: Put 1/2 c. sugar in a small frying pan on medium heat. Watch sugar carefully and stir occasionally until sugar turns a dark amber color. Turn off heat and cool slightly. Add 1/4 c. water and stir until all sugar is dissolved.

For the cupcakes: Cream sugar and butter. Add egg yolks, vanilla and 4 tsp burnt sugar syrup. Cream well. Sift together flour and baking powder, add alternately to creamed mixture with buttermilk. Fold in egg whites. Pour into 2 greased and floured 9 inch round cake pans or cupcake tin lined with baking cups. Bake in 350 degree oven until toothpick inserted into middle comes out clean.

Lilac Ice Cream
Recipe developed in the kitchen of Big-Black-Dog

3 egg yolks
1/2 c. sugar
2 c. heavy cream (I just used cream)
2 tsp balsamic vinegar (I used 18 yr. but any good balsamic is fine)
1 c. packed lilac blossoms
Lavender Food Coloring **See Note

Whisk eggs, add cream and beat for several minutes gradually adding sugar. Pour mixture into a small sauce pan and heat until it becomes thick. Remove from heat. Cool to room temperature. Mix in Lilac blossoms and balsamic vinegar. Then put mixture in the refrigerator and cool completely. Pour chilled ice cream mix into your Ice Cream Maker and follow manufacturers directions. Top with a few Lilac blossoms and serve.

**Note: The balsamic vinegar did add color to the ice cream so I added a drop of lavender food coloring to bring the ice cream back to it's original color!!

White Chocolate Ganache
Recipe adapted from my Mom


1/4 c. cream
1 c. white chocolate, cut into small pieces

Heat cream in microwave. Pour cream over white chocolate pieces and stir until chocolate is completely melted and smooth.

Ice Cream Cupcake Assembly:

Bake cupcakes and top with ice cream. Pour a little bit of white chocolate ganache over the top and sprinkle with confection of your choice. You can also use a few Lilac blossoms.


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5 Comments:

Blogger OhioMom said...

Oh that is soooo pretty, how did it taste ?

It is warm here today too .. I believe our summer weather has finally arrived.

May 31, 2008 at 6:23 PM  
Blogger Lucy said...

Yes, they do look amazing. Well the thunder storms have started here just now. The hostas that I transplanted today will get a good drink!

May 31, 2008 at 6:43 PM  
Blogger Lisa said...

That cupcake is absolutely beautiful! I simply love lilacs: the scent, the memories that scent evokes, the gorgeous color of the blossoms. Yet, while I do make use of edible blossoms in the kitchen (chives, rosemary, pansies, nasturtiums) I had never thought to use those tiny wonderful lilac blossoms. And in ice cream? What a great idea.

Besides the memory of fragrant lilacs I can just smell those delicious Burnt Sugar Cupcakes and feel the silken White Chocolate Ganache. It all looks so luscious in your lovely light, melting in that sweet summer sunshine!

What a wonderful recipe. Thanks for sharing!

June 5, 2008 at 10:34 AM  
Blogger Ivy said...

Wow! Iam speachless. This is so creatively gourmet I can't even stand it!

June 5, 2008 at 12:01 PM  
Blogger Michelle said...

Thanks for all the wonderful comments. And so sorry my response is so late but I've been out of town and since being home trying to catch up is never ending!

June 11, 2008 at 8:06 AM  

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