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

1. Preheat oven to 180ºC.
2. Combine the melted ice cream and icing sugar in a bowl and whisk until smooth. Stir in the frozen raspberries.
3. 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.
4. Spread the tops with vanilla frosting, drizzle with berry sauce and dress with fresh berries.