Ice Cream Cupcakes for 2

Yesterday was my boyfriend’s birthday. I don’t think I have ever been so excited about a birthday.

Not only was he not able to guess the presents (he’s a master of guessing, which ruins everything) but I was also able to make these. Win!

I try to not make baked goods very frequently because, well, I eat them. All. Unless my mom is around, I am normally the only one eating them. Which is never a good thing. But birthdays are a total excuse to bake things delicious, magical, and sinfully chocolate-laden.

These are quite the masterpiece. This is a 3-part experience with cake + ice cream + frosting. Quite the adventure. I recommend picking your favorite cake mix (or, if you tend to eat way too much cake, using a small-batch of cupcake batter so there are no leftovers) and your favorite ice cream, followed by your favorite frosting. And sprinkles. All birthday [cup]cakes need sprinkles.

So, happy birthday to a fabulous boyfriend.

PS: These are my first rose-frosted cupcakes! So proud.

Ice Cream Cupcakes for 2
Cake adapted from How Sweet It Is and inspired by A Pumpkin and a Princess

1 egg white
2 tbsp sugar
2 tbsp butter, melted
1 tsp vanilla
1/4 c flour
1/4 heaping tsp baking powder
1 1/2 tbsp almond milk
1/2 c favorite ice cream, softened (I just Ben & Jerry’s Cheesecake Brownie)
Favorite frosting (I just used store-bought chocolate)

1. Whisk together egg white and sugar in a bowl. Add butter and vanilla and stir until combined. Add flour and baking powder and stir until combined. Stir in milk.
2. Put 1 tbsp cake batter into each of the 2 muffin liners.
3. Bake at 350°F for 10-12 minutes or until done.
4. Allow to cool slightly and remove part of cake if needed (if too high or want more ice cream).
5. Spoon softened ice cream into muffin liners, on top of cake, then allow to freeze.
6. Pipe frosting on top of cupcakes, add sprinkles and enjoy!


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