Purple Yam Cupcakes with Cream Cheese Frosting.

Purple is a nice colour.

It's so nice that I only go to schools that have purple as a school colour.

I'm that serious about it.

• Elementary school: burgundy, which is almost purple
• High school: purple and gold
• University: purple and white

Ha, I'm just kidding. It was coincidental, but it does mean that I have plenty of purple clothing to show my school spirit.

Anyways, here are some purple yam cupcakes.

Honestly, they are not that special and are made out of melted ice cream.

Purple Yam Cupcakes

 

Vibrant? Yes. 

Strange? A little.

Easy? Yes.

I used purple yam ice cream and white box cake. You can use any type of ice cream or box cake.

Don't over bake or it will be dry. Ew, no one likes dry cake.

Recipe for Melted Ice Cream Cake

Cake ingredients: 
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs

Chocolate Marshmallow Frosting ingredients (I used cream cheese frosting instead):
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract

Cake directions:

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes. 

Chocolate Marshmallow Frosting directions:

Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.

Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. 

Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. 

Add the vanilla and stir until the frosting is smooth and satiny.