As it often starts, I was browsing Pinterest and I came across a recipe that looked interesting. I thought to myself, “The kids would like that, it would be a fun weekend dessert.” Layered cupcakes with sherbert and whipped topping. Sounded yummy. Pinned it to refer to later….
Well, it’s the weekend and it happens to also be a certain little boy’s birthday, so I decided to go for it. Just incase my efforts fail miserably, we’re also having a standard chocolate cake with buttercream frosting. So all bases are covered!
The original recipe I pinned came from Tablespoon.com and was made with orange sherbert and complementary flavors. But Lucas loves lime sherbert, so I decided to make some flavor changes, and of course I wanted to make the cake gluten free, so I put my experiment apron and got to work. So here’s what I did…
My ingredient list;
1 Betty Crocker gluten free yellow cake mix (mixed as directed, but used cream instead of water)
+ the eggs, vanilla, and butter needed for the cake mix
1 container lime sherbert
1 container frozen whipped topping
1 package flaked coconut for garnish
So you want a thin layer of cake in the bottom of the cupcake cup, and the original recipe suggested a heaping tablespoon of batter and baking for 10 minutes. I tried to eyeball it with a medium sized ice cream scooper and my first 12 turned out too thick, so I just frosted that dozen as regular small cupcakes. I dug out a better spoon and tried again – much better my second try. Basically you want it to be about half a cupcake or less so you have room to add the sherbert layer.
While the cakes cooled off on cooling racks, I left the sherbert on the counter to soften up. I walked away and started writing my blog post, poked around Pinterest some more, probably about 45 mins to an hour, then went back to add the sherbert layer.
I got a big spoon and scooped softened sherbert onto each cupcake and spread it like frosting. Then popped them in the freezer to firm up and left the whipped topping on the counter to thaw a little bit.
Once the sherbert layer was firm I did the same thing with the whipped topping, because regular frosting just felt wrong. Big spoonful, spread like frosting, sprinkled with coconut flakes, and popped them back in the freezer and left them there overnight.
They’re not as pretty as I’d like them to be, working with melting ingredients is a little more difficult than I expected :-p Despite the lack of beauty, the kids sure seem to like them.