Sundae cupcakes

Sundae cupcakes Easy Food
Makes 12
For the cupcakes:
110g butter, at room temperature
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk

To serve:
Vanilla, mint chocolate chip and strawberry ice creams, slightly softened
Chocolate dessert sauce
Hundreds and Thousands
Cocktail, or Maraschino cherries

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
  2. Beat the butter and sugar in a mixing bowl for a few minutes until light and fluffy. Gradually beat in the eggs until combined, then beat in the vanilla extract.
  3. Beat in the flour until just incorporated, then stir in the milk to loosen the mixture.
  4. Divide the batter among the cases and bake for 10-15 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely to room temperature.
  5. When the cupcakes have cooled, add a round scoop of softened ice cream to the top of each. You want the ice cream to be easily scoop-able, but not too runny.
  6. Transfer the cupcakes to the freezer for 30 minutes for the ice cream to firm up.
  7. When ready to serve, remove from the freezer and leave to sit at room temperature for five minutes. Top with chocolate dessert sauce, Hundreds and Thousands and a cherry. Add a wafer to each.

Per serving: 309kcals, 16.3g fat (9.9g saturated), 37.9g carbs, 28.9g sugars, 4.7g protein, 1.1g fibre, 0.123g sodium