Combine Ice cream, flour, and a few other essential cupcake ingredients, and you have an ICE-CREAM cupcake! Honestly, what more could a girl ask for?? The recipe is so simple yet the idea is so novel that everyone will think you spent hours creating these little masterpieces….that is if you can actually get them out of your house before eating them all! When I came across this great idea, I knew I had to share it!
The recipe comes from one of my favorite blogs, Piece of Cake (http://pieceofcakeblog.blogspot.com/2010/08/ice-cream-muffins.html)
Ice Cream Cupcakes
The better quality ice cream you choose, the better your results here. Note that this recipe calls for self-rising flour–it will not work with any other flour. I imagine other flavors of ice cream can be substituted. These can have a crazy rise, so keep the muffin cups only about 1/2 full of batter.
2 cups premium vanilla ice cream, very soft
2 cups self-rising flour
2 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Position a rack to the center of the oven and preheat it to 350 degrees. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer, beat together the ice cream and flour until smooth. Beat in the egg, oil and vanilla until well-blended. Divide the batter equally among the muffin tins, each about 1/2 full. Bake until the muffins are risen, lightly golden and a toothpick comes out clean, 18-20 minutes. Cool completely on a wire rack.
PieceofCake.com did not give a recipe or any ideas for the frosting, but I would suggest the following:
- Strawberry Buttercream (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=589734)
- A dollop of CoolWhip – Sprinkled with chocolate jimmies, of course!
- Chocolate Mousse (http://fontgirl.wordpress.com/2010/07/20/chocolate-mousse/)
Enjoy the recipe! And come back later for a Back to School recipe for Caramel Apple Cupcakes!
Till next time, stay sweet. xoxo