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Ice Cream Cupcakes

From

February/March 2005

Ice Cream Cupcakes

Cake and ice cream is a combination that’s hard to beat, so we used it in our Ice Cream Cupcakes recipe. For the base of our “frosted” ice cream cupcake, we found that a store-bought pound cake works well. The cake is dense enough to be cut easily without crumbling, and it also absorbed the melting ice cream. We included a secret jam center in our Ice Cream Cupcakes recipe. Since it doesn’t freeze hard, the jam lends the cupcake an interesting textural contrast, not to mention a boost of flavor.

Makes 12 cupcakes

Combination foil/paper cupcake liners work best in this recipe. Use plain or Chocolate Whipped Cream (see related recipe).

Ingredients

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