Ice Cream Cupcakes
This recipe turns store-bought ice cream into a playful dessert.
Why This Recipe Works
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.
© 2017 America's Test Kitchen. All rights reserved.