Ice Cream Cupcakes
- 2 2/3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 2/3 cups Domino® Granulated Sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk
- 2 pints ice cream, softened
- 2 cups ice cream sauce or topping
Preheat oven to 375°F. Line 24 muffin cups with paper baking cups.
In small bowl, stir together flour, baking powder and salt. In large mixing bowl, beat sugar and butter at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Add flour and milk alternately, beginning and ending with flour, mixing on low speed. Fill muffin cups 2/3 full.
Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.
Remove cupcakes from paper liners. Split each cupcake in half horizontally. Return bottom half to pan. Spread with a layer of softened ice cream. Replace the top half of the cupcake and finish with more ice cream. Place the pan in the freezer for about 1 hour, or until the ice cream is firm.
To serve, remove cupcakes from pan and drizzle with ice cream sauce.
Your choice for "ice cream sauce" might include a chocolate, butterscotch, caramel or peanut butter sauce--whatever strikes your fancy.
For a chocolate variation, click here for Easy Fudge Cake recipe.