Funfetti Birthday Cake Batter Blizzards-2.jpg

So I never really was into eating cake batter when I was little. Brownie batter or cookie dough, definitely yum, but not cake batter. I actually seem to remember disliking it quite a bit for some reason. It wasn’t until I started baking all the time and adapting recipes that I realized how delicious plain and simple cake batter could be.

Funfetti Birthday Cake Batter Blizzards-1.jpg

I realize that there are those who think it’s really gross or even unsafe to eat raw cake batter because of the eggs, but don’t worry guys, there aren’t any raw eggs in these. On the other hand, this epic creation does have plenty of cake batter flavor going on by simply adding in some cake mix, homemade cake mix.

I had the hardest time in trying to decide what I wanted these creations to be. First, I was planning to just make cake batter blizzards, but then I realized how much better it would be to have big fat chunks of actual frozen birthday cake (with frosting!!!!) mixed in. I mean, that’s what a blizzard is all about anyway, the chunks! In case you never went to a DQ growing up and don’t know what a blizzard is, it’s basically super thick soft-serve ice cream that’s loaded with pieces of whatever yummy things you can think to throw in. And then there’s their policy about being able to turn it upside down (without it falling out, obviously) or you get it free.

Funfetti Birthday Cake Batter Blizzards-3.jpg

I can proudly admit that these blizzards passed my personal test, however by the time I’d finished messing with my props and stuff they weren’t so solid anymore so I didn’t get a completely inverted shot to prove it. This is good news for you though, you know why? Well, because now you’ll just have to make them to find out! See, it was all part of my plan to encourage you to make them, yep.

Okay, so to make these is super easy and if you happen to have an actual birthday coming up I’d say that you should for sure plan to have lots of leftover cake for this purpose. If not though, I’ve included a simple vanilla cake and frosting recipe that you can make for your cake pieces. It makes way more than you’ll need for a single blizzard but I can’t imagine a world where this is a bad thing!

What are you all waiting for, think up something to celebrate and go grab some spoons!!!

Funfetti Birthday Cake Batter Blizzards-4.jpg

Funfetti Birthday Cake Batter Blizzards (Vegan)

If you're favorite flavor as a kid was funfetti then this frozen treat's got ya covered! Careful, brainfreeze is legit. ;P

Servings 2 - 3 servings (+ extra cake)

Ingredients

Blizzards:
2 cups non-dairy vanilla ice cream
3 tablespoons almond milk
1/4 cup funfetti or vanilla cake mix check ingredients if vegan
OR
3 tablespoons flour
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons sprinkles plus more for topping (I prefer to buy naturally colored)
1 heaping cup loosely packed birthday cake cubes (use your own or recipe follows)
Cake/Cupcakes:
1/2 cup sugar
1/4 cup 1/2 stick vegan butter, softened (or organic vegetable shortening)
1 cup full fat coconut milk
2 teaspoons lemon juice or vinegar
1/2 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup sprinkles
Frosting:
1 1/2 cups powdered sugar
1/4 cup 1/2 stick vegan butter, room temp (or organic vegetable shortening)
1 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon almond milk
additional sprinkles optional

Instructions

Blizzards:
Combine vanilla ice cream, almond milk, and "cake mix" in a blender and pulse until combined. Add 1 cup of birthday cake cubes and 3 tablespoons sprinkles and pulse just until combined. Scrape the blizzards into glasses and top with additional sprinkles and cake cubes if desired. Serve immediately
Cake/Cupcakes + Frosting:
Preheat oven to 350° F(180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Beat in coconut milk, lemon juice, salt, vanilla, and baking powder. Add flour and stir until smooth then stir in sprinkles.
Grease and flour a 6-count cupcake pan or a 5x9 inch loaf pan. Pour batter into pan (divide evenly between slots if using cupcake pan). Bake for 15 - 18 minutes or until toothpick comes out clean. Remove from oven and allow to cool.
Frosting:
Beat butter (or shortening) in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar a half cup at a time. Add milk beat until light and fluffy. Add a little more milk if needed for a smoother consistency.
When cake is cooled, cut it lengthwise down the center and spread the frosting on one half. Place second half on top and then spread remaining frosting over the rest of the cake. Put the cake in an airtight container and place in freezer to chill until very cold. After at least 1 hour remove cake from freezer and chop into cubes, then return to freezer until ready to use.
Alternatively, if making in cupcakes, you can frost the cupcakes with a pastry bag or a spatula as you would normally frost them. The basic idea is to get chunks of frozen frosting without it getting blended into the blizzard too much. [Another option is to keep the cake and frosting completely separate; Just spread frosting on a cutting board and freeze until solid, then chop into chunks and mix evenly together with cooled and frozen cake cubes.]

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.