Cherry jubilee meets ice cream cake in this delicious muffin tin recipe. We promise you will cherry-ish it!
- 1 ¼ cups all purpose flour
- 1 ¼ tsp baking powder
- ¼ teaspoon kosher salt
- ¾ cups sugar
- ½ cup unsalted butter
- 2 tablespoons vegetable oil
- 2 eggs
- ½ cup whole milk
- 1 ½ teaspoon vanilla extract
- Alden’s Organic Vanilla Bean ice cream
- ½ lb organic frozen (thawed) or fresh cherries
- ¼ cup orange juice
- 2 tablespoons butter (unsalted)
- ¼ cup granulated sugar
- 1 ½ teaspoons cornstarch
- Preheat the oven to 350°F degrees. Spray a jumbo muffin pan with oil. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, and whisk to combine. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter, oil, and sugar and beat on medium speed for 5-7 minutes until light and fluffy.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the vanilla extract and beat until combined.
- With the mixer on medium-low speed, alternate adding the dry ingredients and milk; beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and fold in rainbow sprinkles.
- Fill the jumbo muffin pan ¾ full and bake for 26-28 minutes. Check cakes by inserting a toothpick in the center.
- While the cakes cool, make the cherry filling. Add the juice and butter to a saucepan over medium heat. Once the butter melts, add the sugar and cornstarch and whisk until smooth.
- Add the cherries and bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened. Allow to cool for 15 minutes before filling the cake.
- Once the cakes are completely cooled, scoop out the middle of the cake and fill with Alden’s Organic Vanilla Bean ice cream. Top with cherry jubilee sauce and add another scoop of vanilla bean ice cream.
- Serve immediately and enjoy!