Page 370 - Cupcakes

1 large (16 ounces) or 1 small (10.75 ounces) loaf frozen pound cake (see “the

Cupcake Doctor says,” page 276)
1 pint chocolate ice cream or chocolate brownie ice cream
1 pint pistachio ice cream

GARNISHES:

1 cup whipped cream (from ½ cup whipping cream)
1 cup chocolate sauce of your choice

2 tablespoons chopped toasted pistachios (optional)

1. Place the foil liners in a cupcake pan or in a 13-by 9-inch pan. Set them aside.

2. Remove the frozen pound cake from its container. If using a 16-ounce cake,
slice it in half; return one half to the freezer. While the remaining cake is still

frozen, slice it into 12 slices about G-inch thick using a sturdy bread knife. Then,
using a 2-inch biscuit cutter, cut 2 rounds from each slice. You will have 24
rounds. If using a small cake, cut it into 24 slices and cut 1 round from each slice
(see “the Cupcake Doctor says” on page 274 for tips on using the scraps).

3. Place 12 of the rounds in the bottoms of the 12 foil liners.

4. Remove the chocolate ice cream from the freezer. Place the pint on its side
and, using the bread knife, slice through the ice cream carton to make six ½-inch
slices. Peel away the carton from 1 slice and, using a 2-inch biscuit cutter, cut
out a round of ice cream. Place it on top of a cake round. Using your fingers,

reshape the remainder of that ice cream slice and cut a second round from it.
Place it on a cake round. Repeat with the remaining slices for a total of 12 ice
cream rounds sitting on top of the 12 cake rounds in the foil liners. Return any
remaining chocolate ice cream to the freezer.

5. Place the remaining 12 cake rounds on top of the chocolate ice cream. Place
the pan of liners in the freezer for 15 minutes.

6. Meanwhile, remove the pistachio ice cream from the freezer and cut out 12
rounds following the method described in step 4 for the chocolate ice cream.