Very-berry ice cream cupcakes





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


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.

 

Note: Take your cupcakes on-the-go in the Fresh Seal Clips 4L storer!