Crunchy Ice Cream Cupcakes
Ice cream contains sugar, eggs, and milk and is the secret ingredient in these simple little cupcakes. If you'd like, you can frost them after they have cooled with any canned frosting.
YIELDS 24 cupcakes
INGREDIENTS
- 2 cups vanilla ice cream
- 1 tablespoon butter
- 1 18-ounce package yellow cake mix
- 3 eggs
- 1½ cups granola, slightly crushed
Preheat oven to 350°F. Line 24 muffin tins with paper liners and set aside.
In microwave-safe bowl, place ice cream and butter. Microwave on 50 percent power for 1 to 3 minutes, until ice cream and butter melt.
Remove from microwave and stir in cake mix and eggs; beat at medium speed for 2 minutes.
Fill lined muffin tins two-thirds full with batter and top each with a tablespoon of the crushed granola.
Bake for 18 to 23 minutes or until cupcakes are rounded and top springs back when lightly touched with finger. Cool on wire racks.
Recipe Variations
Use chocolate ice cream and chocolate cake mix in this easy recipe, and top the cupcake batter with chocolate chips and nuts. Or use caramel ice cream and spice cake mix, topping the cupcakes with toffee bits. Use your imagination and invent your own special flavor!
