Ice Cream Cupcakes

Amaze your guests with a sweet surprise: ice cream cake! The generous swirls of whipped cream and sprinkles of chocolate make this dessert taste and look good.

Makes 8 cupcakes  Prep Time 15 minutes  Freezing Time 6 hours or overnight

1 pound cake
8 scoops ice cream, any flavor
whipped cream
chocolate chips

1  Line an 8-cup muffin pan with plastic wrap. Cut the pound cake into 16 half-inch-thick circles (following the size of the muffin cup) and 8 long strips, about 3 to 4 inches long (depending on the size of the muffin cup).

2  Set each pound cake circle on the base of each cup, and line the perimeter of each with the pound cake strip.

3  Scoop ice cream into each cup then cover with remaining 8 pound cake circles.

4  Place in the freezer for 4 to 6 hours or overnight.

5  When serving, decorate cupcakes with whipped cream and sprinkle with chocolate chips.

Fruity tip  Instead of chocolate chips, you can use fruit slices like strawberries and cherries or candy sprinkles.

Photography by David Hanson │Food Preparation by Cleone Baradas │ Styling by Elaine Lim and Angelo Comsti