Very-Berry Ice Cream Cupcakes
Ingredients
Serves: 12
Cooking time: 30 minutes
- 500ml berry ice cream, melted
- 1½ cups self-raising flour
- ½ cup icing sugar, sifted
- ¾ cup frozen raspberries
- Vanilla frosting, berry sauce and fresh berries, to garnish
Method
- Preheat oven to 180ºC.
- Combine the melted ice cream and icing sugar in a bowl and whisk until smooth. Stir in the frozen raspberries.
- Spoon into 12 lined ½ cup cupcake moulds. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
- Spread the tops with vanilla frosting, drizzle with berry sauce and dress with fresh berries.
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