Birthday Party Flavored ICE CREAM CUPCAKES
in adorable little edible packages 
The best part of the Birthday Party for me was always the cake and ice cream. Traditional white cake, simple buttercream frosting, a very generous sprinkling of rainbow non-pareils, and a decadent scoop of vanilla ice cream on the side. I loved the contrast of the cold cream with the airy cake, and did my best to have equal amounts of each in every forkful. The cake, moistened by cold sweet milk as the ice cream succumbed to the warmth of my mouth.
Towards the end of the plate, the sprinkles inevitably found their way over into ice cream territory. I still remember watching them as they slowly began to dissolve in the melting pool. I would swirl them around and watch the color trails of blue, yellow, pink and red that they left, eventually giving up their color completely, turning into a tiny white pearl that only your tongue would find.
These mini Ice Cream Cupcake are only a mouthful or two, but they definitely satisfy my craving for the nostalgic flavors, even if it's not really my birthday. The kids LOVED this project! Thank heavens the box of mini edible baking cups came 72 per box so there were plenty to go around!
I was very luck to stumble upon these adorable edible baking cups by Hermes, imported from South Africa. They were the perfect container for our project, they went from oven to freezer to party cake platter with delicious ease!
ICE CREAM CUPCAKE RECIPE
The following ingredients are for the wonderfully sweet and buttery vanilla cupcakes that fill the base of our mini cone.
1 1/2 Cups Flour
3/4 Cup Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 Cup Oil
1/2 Cup Milk
1 tsp Vanilla Essence
1/2 Gal Vanilla Ice Cream
Non-Periels Rainbow Sprinkles
1 Box Hermes Edible Baking Cups
METHOD
Preheat oven to 350°.
Sift together all your dry ingredients. Add the wet ingredients to the dry ingredients and beat well until smooth and creamy.
Place the edible baking cups directly into a mini silicon baking tray. Fill each cup 1/2 full with cupcake batter. Bake for 7-9 minutes, turning halfway.
Cool cupcakes completely on a wire rack then place in the freezer for 30 minutes.
Using a small scoop or spoon, "frost" the top of your cupcake cones with vanilla ice cream and decorate with rainbow sprinkles. Work quickly and return to freezer to in a covered tupperware or container. Can be made up to 48 hours ahead.
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