Baked Alaska Cupcakes
Let me tell you about how much I love my kitchen torch. No, it's not because I'm really into fire or anything (I nearly cringe every time I light a match - afraid I'll burn myself), but it sure is fun to play with! Since my broiler and I are more like frienemies and there are certain pastries that require a perfectly toasted topping or caramelized crust, a kitchen torch is essential in the pasty kitchen. From creating the quintessential, crackling sugar crust on a creme brûlée to toasting up the topping on a lemon meringue pie, the kitchen torch performs a multitude of tasks and I am glad I was brave enough to finally take mine out of the box and put it to use.
Now that I finally busted out my own torch (seriously - it was gifted to me nearly a decade ago and I just now started using it regularly), I am finding all sorts of coolhot ways to use it. I made some awesome pies last holiday season, a killer lemon meringue layer cake, and I even have a faux s'mores cake that is covered in lightly toasted marshmallowy goodness in my book! Today, I tackled Baked Alaska. But no ordinary Baked Alaska. I'm talking mini, individual-serving cakes with a scoop of ice cream and topped with a cloud of meringue before being toasted to perfect Baked Alaska Cupcakes!
This modern, mini version of the incendiary classic is perfect for celebrating the end of summer. And what better way to impress your fiends than with a bit of fire and ice? Let me tell you, this is not you grandma's Baked Alaska. They do, however, still have all the best traits of their namesake - cake, ice cream, and toasty meringue - all wrapped up in a personal-sized package.
I find that this method to be way easier than baking the meringue. The idea of ice cream in the oven just makes me stressed out. For more tips and tricks, head on over to Brit + Co. and see how I put these bad boys together!