“‘The firemen said there were little fires everywhere,’ Lexie said. ‘Multiple points of origin. Possible use of accelerant. Not an accident.’”  ~ Little Fires Everywhere

Baked Alaska is a classic recipe that dates back to the Paris World’s fair in 1867. It eventually became a staple at restaurants across North America in the 70s and 80s. Sponge cake topped with ice cream and then encased in caramelized meringue, Baked Alaska is the perfect indulgence.

Baked Alaska Cupcakes

Ingredients:

• Your favourite cupcakes

• 2 egg whites

• 1 1/4 cup white sugar

• 2 tsp white corn syrup

• 1/3 cup water

• 1 tsp vanilla extract

• Your favourite ice cream

Method:

1. Bake cupcakes according to recipe. It can be any flavour cupcake you like - vanilla, chocolate, or even funfetti. While the cupcakes bake boil some water in a medium sauce pan.

2. Let the cupcakes cool and combine egg whites, sugar, water, and corn syrup into a heat-proof bowl. Using a double boiler, place the bowl filled with the egg white mixture over the water and whisk until the mixture is thick and glossy. This will take between 5 - 7 minutes, depending on how vigorously you whisk.

3. Transfer egg white mixture to stand mixer and whisk on high until stiff peaks form. About 10 minutes.

4. Once the cupcakes are completely cool, put one scoop of your favourite ice cream on top. Using a star tip (or with a spatula) ice the cupcake with the meringue - being sure to cover the ice cream.

5. Using a torch, lightly toast the meringue.

6. Eat immediately, or store in the freezer.