Crispy, pan-fried cupcakes with vanilla ice cream and homemade berry sauce. I didn’t think a cupcake could get any better, but I was pleasantly surprised. 🙂
This post was inspired by my grandmother who gave me the idea of pan-frying my cupcakes to make them crispy. The last time I visited my grandma, I brought her some cupcakes and she told me she likes to cut them in half, butter and pan-fry them, and enjoy them warm with her morning coffee. At first, I thought it was kind of weird to be honest. I spoke to her a few days later and she told me she had 4 pan-fried cupcakes in 2 days, so I thought to myself, ‘they must be pretty good, I’m going to have to try this for myself’, so I did and the conclusion:
They’re pretty darn delicious!
The salted butter and pan-frying give these crispy cupcakes a savory taste which works well for breakfast, or as a simple snack. Though for dessert, I added a scoop of vanilla ice cream and a berry sauce I made with some frozen mixed berries.
Crispy, buttery vanilla cupcakes with a touch of salt, paired with some creamy vanilla ice cream and a tart berry sauce makes this little treat an ultimate dessert. It’s fancy enough for a special occasion, and simple enough to make as an excuse to have something decadent.
your favorite vanilla cupcakes or use my Vanilla Cupcake recipe
vanilla ice cream
2 cups frozen berries
1/4 cup sugar
1) Simmer berries and sugar on low until completely thawed and sauce thickens. Set aside and let cool.
2) Cut cupcake in half, butter all 4 sides, pan-fry on low until golden brown.
3) Top with a scoop of ice cream, fruit sauce and enjoy.
Recipe by Little Sweet Baker
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