Behold a delicious and unique cupcake recipe – Fried Ice Cream Cupcakes! These cupcakes are a little difficult, but worth every step! Above you see a 5 layer cupcake filled with brown sugar cake, cornflake topping, ice cream, cinnamon whipped cream, and a cinnamon tortilla crisp. Each step is fairly simple, and at the end you will have a cupcake of professional quality.
These Fried Ice Cream Cupcakes were a complete hit at the Key Ingredient Office! When you are assembling these cupcakes, make sure you have plenty of room because you will have ingredients from the freezer, fridge, and pantry. You need to eat them right when they are served so that the ice cream doesn’t completely melt away. I had a few corn flake crumbs left, so I garnished the top of each cupcake. I will never complain about a little extra cinnamon crunch!
Also, if you prefer the quick prep, just ignore the freezer and dollop some ice cream on the cupcakes once they cool. I had them both ways and I am not really sure which one I prefer. After the cupcake was in the freezer over night, the cupcake became more dense. So, if you like fluffier cupcakes, you can follow the short cut and serve immediately after the cupcakes cool.
I doubled the whipped cream and cornflake topping!
See below for the instructions: