Two Ingredient Ice Cream Cupcakes

• Baking & Spices

  • 3 cups All purpose self-rising flour
  • 1/4 cup Candy sprinkles
  • 1 tsp Vanilla extract

• Frozen

  • 6 cups Vanilla ice cream

Found on prettypracticalpantry.com

Ingredients

• 6 cups vanilla ice cream
• 3 cups all purpose self-rising flour
• 1 teaspoon vanilla extract (optional)
• ¼ cup candy sprinkles, plus more for garnish (optional)

Directions

• Allow the ice cream to sit at room temperature for 15 minutes.
• In the meantime, preheat your oven to 350 degrees.
• Line a muffin tin with paper wrappers and set aside.
• Once the ice cream has slightly melted, transfer to a mixing bowl and add the flour and vanilla if you decide to use it.
• Use a handheld mixer to blend the ingredients together. Mix well; about 4-5 minutes should do it.
• If using candy sprinkles, add those at this point and stir into the batter.
• Use an ice cream scoop to evenly scoop the batter into the paper muffin liners. Fill to about half way. The batter will rise!
• Sprinkle any additional candy sprinkles on top; tap the muffin pan hard on your kitchen counter to settle the batter into the nooks and crannies of the paper liners.
• Bake for 20 minutes - keep an eye on the cupcakes after the 15 minute mark. Test with toothpick for doneness by inserting the toothpick into the center of a cupcake. If the toothpick comes out clean, the cupcakes are ready to remove from the oven.