We’re not going to state the obvious about the intensity of this summer’s weather but we will say that the treats we’re about to show you may be responsible for you gaining 20 lbs by the end of August. Poached from Prepared Pantry, this recipe looks complicated but is actually quite simple.
Ice Cream Filled Cupcakes.↓
• Cupcakes (instant or from scratch)
• Ice Cream (whichever flavor)
• Frosting (store bought or from scratch)
Make the cupcakes. To make the cupcakes, we just used a box cake mix from the grocery store.
Use a cupcake corer to hollow out the cupcakes. Once they cooled, we used a cupcake corer to remove the centers.
Though not absolutely necessary, this makes the job quick, easy, and uniform. Simply press the corer into the top of the cupcake, twist, and pull. The core will remove in a perfect circle.
Fill them with ice cream. To fill the cupcake, simply scoop ice cream into the cupcake corer, insert into the cored cupcake, and press the plunger to insert the ice cream. If you’d like, you can replace the top of the core to cover the ice cream, but this isn’t totally necessary as the frosting will hide the hole.
Frost them and freeze them. Place the cupcakes in the freezer as you prepare the frosting. Remove the cupcakes from the freezer and frost using a pastry bag and tip. Serve immediately, or cover and place back in the freezer until you’re ready to serve.
Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Creative Sustenance Daily,” we mean it.