Ice Cream Cupcakes

Ingredients

• Cake mix


• Ice cream


• Fun Toppings

Make any sort of cake mix you like. Spray the muffin tins with nonstick spray. Fill the muffin tins only half as full as you normally would. For the mini muffin tins, use less than a teaspoon of batter. For the regular muffin tins, use about one Tablespoon of batter. Bake cupcakes at 350 degrees for 7 to 9 minutes. Remove the cupcakes from the oven, let cool in their tins for 15 minutes. Make sure that none of the cupcakes stick to the pan, cover with plastic wrap and put in the freezer for 3 hours, or overnight is best.

Remove the cupcakes from the freezer when you are ready to use them. If some of the cupcakes have domed up while cooking, remove them from their cup and use a small serrated knife to even out the top of the cupcake. Remove the ice cream from the freezer to let soften before filling the cupcake tins. When ice cream is softened, use a quick hand to spoon and flatten ice cream on top of the cake. When all of the cakes are topped with ice cream, return to the freezer to harden for at least 4 hours.

Remove the ice cream cupcakes from their tins. Place the cupcakes on a plate and return to the freezer for 15 minutes.

Next apply whatever topping you like, such as whipped cream, chocolate syrup, carmel, or sprinkles. Return to the freezer on the dish you would like to serve them on. When ready to serve, remove from freezer and eat promptly!

*I found this recipe on Joy the Baker's blog :)

"Life is the art of drawing without an eraser." ~John W. Gardner