Page 371 - Cupcakes

Refreeze any remaining pistachio ice cream.

7. Remove the liners from the freezer and place the pistachio ice cream rounds
on top of the second cake layer. Cover the pan with plastic wrap and return the
liners to the freezer for at least 15 minutes. Remove them from the freezer 5
minutes before serving.

8. To serve, garnish with a dollop of whipped cream and drizzle with chocolate
sauce. If desired, sprinkle chopped toasted pistachios over the top.

Store these “cupcakes,” covered in plastic wrap, in the freezer for up to 1
month.

the Cupcake Doctor says...

Feel free to turn this frozen “cupcake” into almost any combination of
flavors—blueberry and strawberry are also nice, and so are raspberry and
lemon. Place the brightest color of ice cream or the one with the most
interesting appearance on top.