So because tomorrow is EMPTY NETs COVER REVEAL!!!!!!! AHHHHHHHHHHHHHHHH!!!!…lol…I decided to post Audrey’s cupcakes today. This time, I have been insanely busy with edits and family and friends and also trying to keep myself from writing, OH and I started Weight Watchers again, that I didnt get to make these. I found these on Pinterest and a friend made them and boy we’re they good. I thought I’d share the recipe and maybe someone will make them. Enjoy them, eat 5 for me, because Lord knows I can’t have them! lol. Enjoy!
- To make the cake part:
- cake mix and the ingredients on the box to make cake and cupcake liners
- Ice Cream:
- Cake Batter Ice Cream of Choice I used the recipe found here: http://annies-eats.com/2010/05/14/cake-batter-ice-cream/ Blue Bell also makes a cake batter ice cream called “Krazy Cookie Dough”.
- Stabilized Whip Cream:
- I used the recipe found here: http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506
- Make the cake part of the cupcakes first by filling the bottom of 24 cupcake liners with 1/4 inch of cake batter and cooking until they bounce back (about 10 mins). Once cooled put your ice cream on top of the cake and freeze in the freezer or until the ice cream is hardened and cake is frozen (about 2 hours). Right before serving top with the stabilized whip cream and some sprinkles! Enjoy!