Ice Cream Sunday Cupcakes
Your inner child called and specifically asked for you to make these immediately.
INGREDIENTS
1 box Devil's food cake mix, plus ingredients called for on box
3 c. powdered sugar
1/2 c. butter, softened
4 tbsp. milk
Chocolate syrup, for drizzling
Sprinkles, for garnish
Maraschino cherries, for garnish
DIRECTIONS
Preheat oven to 350°. Line a 12-cup cupcake tin with cupcake liners.
Prepare cake batter according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool completely.
Make frosting: In a large bowl, combine powdered sugar and butter. Beat with a hand mixer until smooth and fluffy. If the mixture is too thick, beat in milk.
Using an ice cream scoop, scoop frosting onto cooled cupcakes. Drizzle with chocolate syrup then garnish with sprinkles and cherries.
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INGREDIENTS
1 box Devil's food cake mix, plus ingredients called for on box
3 c. powdered sugar
1/2 c. butter, softened
4 tbsp. milk
Chocolate syrup, for drizzling
Sprinkles, for garnish
Maraschino cherries, for garnish
DIRECTIONS
Preheat oven to 350°. Line a 12-cup cupcake tin with cupcake liners.
Prepare cake batter according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool completely.
Make frosting: In a large bowl, combine powdered sugar and butter. Beat with a hand mixer until smooth and fluffy. If the mixture is too thick, beat in milk.
Using an ice cream scoop, scoop frosting onto cooled cupcakes. Drizzle with chocolate syrup then garnish with sprinkles and cherries.
Read more