So last week when we had 3 snow days in a row, the kids and I got a little bored. And boredom is great fuel for creativity! We decided to do a little baking, but we also wanted to pay tribute to the freezing temps outside, so we knew we wanted to use ice cream. As we were digging around in the pantry for inspiration, we found some of our beautiful Reynolds Baking Cups, and an idea came to me: let’s make ice cream cakes in baking cups! And so, friends, I present to you, ice cream cupcakes!

 

Why not let cake and ice cream join forces for your next birthday party, or for any upcoming celebration (like Valentine’s Day!). They make for a tasty hand-held treat. And they are easy (if I can do you, you can do it!).

Ingredients:

• Cake mix of choice, mixed according to package directions
• Reynolds Stay-Brite Baking Cups
• Ice cream of choice
• Whip cream
• Sprinkles, or other topping of choice (we love chocolate shavings)

 Preheat your oven according to the package directions for your cake mix. Line your muffin tin with Reynolds Baking Cups, and add 1 Tbsp of the combined mix to each baking cup. Bake for 10 minutes and then remove from the oven to cool completely.

 Once your cupcakes have cooled completely, add a scoop of ice cream to each baking cup. Be sure to pat it down a bit to ensure that theice cream is taking up all the remaining space inside the baking cup. Then return the ice cream cupcakes to the freezer until you are ready to serve.

Just before serving, add whip cream and the toppings of your choice. Enjoy immediately!

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