Page 70 - Cupcakes

3. Bake the cupcakes until they are lightly golden and spring back when lightly

pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and
place them on wire racks. Immediately press down on the center of each cupcake
with the end of a rolling pin or a 1½-inch-wide glass to form an indentation. Let
the cupcakes cool in the pan for 5 minutes. Run a dinner knife around the edges
of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the
end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before filling with ice cream.

the CupcakeDoctor says...

I like cherry vanilla ice cream in these cupcakes, but they are delicious with
any ice cream of your choice. Even vanilla tastes great in this recipe. And
you can use this method with most any cupcake recipe. Create an
indentation while the cupcake is warm, fill with ice cream, freeze, garnish,
and serve. (Feel free to scoop on more ice cream for a big look.) The soda in
this recipe is just for fun. You can use any clear flavor, or just substitute
water.

4. Meanwhile, prepare the Easy Hot Fudge Sauce.

5. Remove the ice cream from the freezer 5 minutes before using it. Place the
cooled cupcakes, still in their liners, back in the pans. With a small (G cup)
scoop, place a scoop of ice cream in each cupcake well so that the rounded side
is up and looks like the rounded top of the cupcake. Cover the pans with plastic
wrap and place them in the freezer until time to serve.

6. To serve, remove the cupcakes from the freezer. Remove the paper liner from
each cupcake and place the cupcakes on serving plates. Add another scoop of ice
cream, if desired. Then spoon sauce over the top of each cupcake and add a
squirt of whipped cream, a cherry, and pistachios, if desired.

Store these ice cream-filled cupcakes, in the baking pans or on a baking sheet
covered with plastic wrap, in the freezer for up to 1 month.