Easy Topped Cupcakes
Recipe from
Better Homes and Gardens
Butter pecan ice cream becomes the frosting on simply made cake mix cupcakes. It's an easy summer dessert that is dressed up with your favorite sundae toppings.
Servings:
Makes 12 topped cupcakes.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Ingredients
-
1 recipeButter Pecan Ice Cream "Frosting" or Banana Split "Frosting"see savings
-
1 package 2-layer-size2-layer-size desired flavor cake mixsee savings
Directions
1.
Prepare and freeze desired ice cream "frosting." Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.
2.
Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
3.
Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the "frosting" recipes below. Serve immediately. Makes 12 topped cupcakes.
4.
Butter Pecan Ice Cream "Frosting": Line a large baking sheet with waxed paper; set aside. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of butter pecan ice cream onto prepared baking sheet. Cover and freeze 4 hours or up to 3 days. To serve, place a scoop of ice cream on each cupcake. Top evenly with 3/4 cup caramel ice cream topping and 3/4 cup chopped toasted pecans.
5.
*Note: Assemble only as many desserts as you are serving. Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months. Thaw cupcakes before assembling.
6.
6. Banana Split "Frosting": Prepare Butter Pecan Ice Cream "Frosting" as above, except substitute strawberry or banana split ice cream for the butter pecan ice cream. Top ice cream with 3/4 cup chocolate fudge ice cream topping, 1 cup chopped banana, and 3/4 cup chopped dry-roasted peanuts instead of the caramel topping and pecans.
Nutrition information
Per serving: Calories 437, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 65 mg, Sodium 393 mg, Carbohydrate 58 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 16%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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