Since we are planning to have a party later this week, we decided to make some cupcakes ahead of time. We found the idea for these cupcakes on the side of a box of cake mix, but the recipe idea can also be found here. Sue Chef and I put our heads together and decided to switch a few things.
We began with strawberry cake mix which we made into cupcakes.Once they had baked and cooled, I Sue Chef and I removed the tops of the cupcakes.I set the tops of the cupcakes to the side and Sue Chef mixed up some frosting and frosted the tops before decorating them with butterfly sprinkles.I used a teaspoon to scoop out the centers of the cupcakes to make room for some ice cream.This created indentations in the center of the cupcakes for us to fill with ice cream. We discussed our options regarding what flavor we should use as a filling.Ultimately, we chose vanilla for half of our cupcakes and cookie dough ice cream for the other half. This was scooped into the centers of the cupcakes.
It would have looked better if the ice cream had been scooped with a melon baller, but we didn’t have one.We returned the tops to the cupcakes, placing them over the ice cream.The cupcakes filled with ice cream were then stored in the freezer in a covered container.We removed one cupcake per guest about 5 minutes before serving time and topped each with a spurt of whipping cream and a maraschino cherry. At this point, they were beginning to thaw and were ready to be eaten.
These cupcakes were delicious and a fun project to do with my daughter. Give this project a try and let us know what you think.
Thanks for visiting Patty Cake’s Pantry.