Ice Cream Cupcake (Eggless n Kids special)

Atlast am back to blogging,friends!!Sorry that I couldnot view your tasty recipes for a short time..But now that am back will definitely view the missed ones.Our trip was superb and was the longest trip ever after coming to US.All were pretty much excited and luckily all had a great time esp my kids.They enjoyed a lot..

Anyways, Today's recipe is a simple Ice cream cupcake.The recipe was from the box of ice cream cones.They had listed egg in it, but instead I tried it out without eggs and added a pinch of baking soda.The recipe turned out excellent and all enjoyed a lot at home.The main attraction is the frosting, and kids willsurely gobble down the stuff.I also added sunflower seeds at the bottom of each cone to make it a little crunchy too.Everthing together makes a lovely snack and perfect for the weather.

Ingredients
wheat flour / all purpose flour 1 cup (I used wheat flour)
sugar 3/4 cup
butter 1/2 stick
vanilla essence 1 tsp
baking powder 1 tsp
baking soda  1/2 tsp
sunflower seeds 1/2 cup
ice cream cups 8
pink icing 1/2 cup
dessert sprinkles 1/5 cup (I used nonpareils mix)

Method

• Sift the flour and keep aside.
• Powder the sugar and mix the butter (at room temperature) and blend thoroughly.
• Add this to the flour and add vanilla essence,baking powder,baking soda.
• Pre heat oven to 350 degrees F and place the ice cream cups preferably in a muffin tray so that it doesnot fall down.
• Put sunflower seeds in each cup at the bottom and then pour the batter upto 2/3 full.
• Place it in the oven and bake  for 25- 30 minutes.
• Insert a tooth pick and see if the cake is done.
• Cool it completely before frosting.
• Apply frosting once it is cooled and sprinkle the nonpareil mix on top.
• Place it in the freezer for 4 hours and the Ice cream cup cake is ready to serve.

Servings 8 cupcakes

Also,sending this to Bookmarked event every Tuesday hosted by Aipi and Priya(Yallanpantula) Mitharwal