How To Make Icebox Cupcakes
When you hear the term icebox cake, you probably think of an apron-clad June Cleaver busying herself in the kitchen preparing dessert for that day’s dinner. In reality, these no-bake cookie and whipped cream-based “cakes” are one of the easiest treats you can make this summer. And once you have the basic technique down pat, you can change up the flavours and fillings to create a variety of seasonal sweets. Like key lime pie! YUM.
Usually made in a rectangular pan, and ideal for feeding a large crowd, a classic icebox cake consists of nothing more than alternating layers of whipped cream, chocolate wafer cookies, and thinly sliced fruit. While obviously there is no cake here to speak of, when the cookie and whipped cream combo is tucked into the refrigerator to rest for a few hours, the cookies become soft and tender, and fuse nicely with the whipped cream and fruit to take on a cake-like texture that requires no baking, cooking or obscene amount of time in the kitchen.
I’ve taken the traditional method of making an icebox cake and turned it into a cupcake, which is ideal for small hands. Not only are these perfectly portioned for the kids, but also they are so easy to put together, kids over the age of three are probably very capable of doing it themselves.
Icebox Cupcakes
Makes 12 cupcakes
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- ½ cup very thinly sliced strawberries
- 48 chocolate wafer cookies
- Assorted sprinkles
Instructions:
- In a large bowl, beat the heavy whipping cream with a hand mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue to beat until whipping cream forms firm peaks.
- Line a baking sheet with 12 cupcake wrappers. Place a wafer cookie on the bottom of each cupcake wrapper. Spread the tops of each cookie with a dollop of the whipped cream and top with one or two slices of strawberries.
- Place another cookie on top and continue with another dollop of whipped cream and a layer of strawberries. Repeat until you have four cookies layered in each cupcake. Top the final cookie with a small scoop of whipped cream and finish with sprinkles.
- Cover the baking sheet with plastic wrap and refrigerate for at least 4 hours. Serve chilled.
Note: Feel free to replace the chocolate wafer cookies with graham crackers, if desired.
