Conflicting tales are a common theme in history. Without thorough documentation, bits and pieces of information are strung together to form a general idea of the past. In the case of the Baked Alaska, historical chatter center around its popularization versus its creation. Originally called an omelette surprise in Norway, a New York chef popularized the Baked Alaska in 1867 to celebrate the acquisition of Alaska.
It’s clear the concept of the Baked Alaska wasn’t groundbreaking since cookbooks, such as The Philadelphia Housewife, printed recipes for baked meringue ice cream desserts as early as 1855. However, it wasn’t until 1867 that homemakers began attempting this technically difficult dessert to delight dinner guests.
While a traditional Baked Alaska is prepared as a cake, I took a modern approach to this vintage recipe and made them into cupcakes. A key to success with this recipe is to keep the ice cream as cold as possible and serve them immediately after you caramelize the meringue. This is not a make-ahead dessert as it needs to be prepared and served quickly. Therefore, these cupcakes are better suited for an intimate dinner party rather than a large-scale gathering.
Baked Alaska Cupcakes
- White Cake Mix
- Strawberry Ice Cream
- 4 egg whites
- 1/2 tsp cream of tartar
- 1.5 tsp vanilla
- 2/3 C. sugar
- Preheat over to 350˙
- Prepare the white cake mix according to box instructions.
- Line muffin tin with cupcake liners.
- Fill each muffin tin 1/3 full.
- Bake for 12-15 minutes.
- Let cupcakes cool.
- Scoop 2 heaping tablespoons of ice cream on top of the cupcakes.
- Cover the cupcakes and place in the freezer for at least 2 hours.
- Heat the oven to 450˙ and prepare the meringue by beating the egg whites, cream of tartar, and vanilla with an electric mixer until soft peaks form. Gradually add in the sugar until stiff peaks form.
- Spoon the meringue mixture over the cupcakes and bake for 2-3 minutes or until the tops are lightly browned. Serve the cupcakes immediately.