Page 382 - Cupcakes

ASSEMBLY TIME: 2 TO 3 MINUTES

12 foil liners for cupcake pans (2½-inch size)

SUNDAES:

½ heaping cup granola
½ heaping cup graham cracker crumbs

3 tablespoons butter, melted
⅓ cup caramel sauce (see “the Cupcake Doctor says”)

2 pints vanilla ice cream or frozen yogurt, softened slightly

GARNISHES:

4 to 5 medium fresh peaches, peeled and sliced

½ cup caramel sauce

1. Line 12 cupcake cups with the foil liners, or place them in a 13-by 9-inch pan,

and set them aside.

2. Pour the granola onto a cutting board and crush it slightly by rolling a heavy
rolling pin back and forth over it. Place the granola in a large mixing bowl and

combine with the graham cracker crumbs and melted butter. Spoon about 1
tablespoon into each foil liner, pressing down on the mixture with your fingers to
make the crust. Drizzle 1 generous teaspoon of the caramel sauce onto each
crust.

3. Spoon the softened vanilla ice cream over the crusts so that the liners are
nearly full. Cover the pan lightly with plastic wrap and place in the freezer for at

least 1 hour.

the Cupcake Doctor says...

The better the caramel sauce, the better this dessert. If you are serving this to
company you might want to spring for a premium caramel sauce from a