In fact, it’s not easy, but very simple. Give soften ice cream. It, by the way, you can use any: cream, chocolate, crème brûlée, fruit-the appropriate taste and cupcakes will be, most importantly, ice cream should be of high quality. I baked both cream (from a ice cream), and chocolate – the choice of my family stopped on cream and I already repeated it three times during the week.
But back to the recipe: unfreeze ice cream, add flour and baking powder. Stir until smooth. Dough is ready.
Spread the dough in molds and bake at 175 degrees for 10-15 min. as soon As flushed, and the splinter dry – ready, remove and allow to cool.
Cupcakes are very delicate in structure and taste, a little wet, with a soft crust. But if you overdo it (it was with me and this), the crust becomes crispy, the cupcakes are the same gentle, but without moisture. The next day (unless you are) not lost their freshness and tenderness).