Cupcakes taking inspiration from an ice-cream classic – The Golden Gaytime!

Hey you, you should probably know – I try to be healthy, try to cook healthily, even. But sometimes I just like to make shit that they’ll eat, ya know. If you are allergic to calories … avert your eyes.

When I was a kid, our weekly trip to the 4WD Beach would always culminate in an ice-cream pit-stop. My younger sister and I would get given a lame, watery, lemonade iceypole, Dad would get a Heart – the luxury ice-cream of the day, and Mum would always nab a Street’s Golden Gaytime.

I couldn’t wait to be a ‘grown-up’ and graduate to dairy in my frozen treats.

Well, guess what? I am a grown-up now and I can do whatever I want – including turning ice-cream favourites into cake.

I’m by no means the first to attempt it, you’ll find some other noteworthy interpretations online – e.g. here and here – but in case you felt like dropping one of these flavour bombs onto your tongue, I’m sharing the Rebel Without A Pause ‘how to’ with y’all here.

Easy Golden Gaytime Cupcakes

You’ll need:

• Your favourite vanilla cupcake batter.
• Caramel – you can use NESTLÉ Top and Fill Caramel, or make your own like this easy recipe.
• Chocolate buttercream icing – To make mine I used an electric mixer to blend: 125g softened butter, 1.5 cups icing sugar, 1 tablespoon milk, 100g of melted milk chocolate.
• 12 crumbled Malt’O’Milk biscuits – pop into a freezer bag and let the kids go nuts with a rolling pin.

Here’s how …

• To begin, you’ll need a basic cupcake batter (or a packet mix – I won’t tell). I always use Kidspot’s Basic Vanilla Cupcake recipe, because yum! 
• Once you’ve made up and divided your batter into patty cases, plop a dollop of caramel into the middle of each, then *swirl through using a skewer .

• Bake as required –  you would usually bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean.
• Because of the caramel, these babies will be super-hot when you take them out of the oven. Carefully transfer to wire racks and allow to cool completely.
• Once cooled, get that chocolate buttercream on top however you see fit, then sprinkle with the crushed Malt’O’Milk biscuits.

• Lie to family and say you need them for an ‘event’ … then scoff them all yourself – optional.

*I originally just left the dollop by itself, hoping it would gush out at first bite – it didn’t. It just sunk to the bottom of the cake and stuck like a big caramel blob. Swirling it into the batter will give you a better result.

You got a favourite cupcake … or ice-cream? Hit me, what’s your poison?