Two-Ingredient Ice Cream Cupcake Bites
2
Points®
Total time: 32 min • Prep: 5 min • Cook: 12 min • Serves: 12 • Difficulty: Easy
Fresh baked goods don't get any easier (or cuter!) than these 2-ingredient mini cupcakes. Nobody will ever believe that they're eating baked ice cream or how quick these cupcakes are to prepare. Just mash the WeightWatchers® ice cream bars and mix with self-rising flour, bake and enjoy as is or finish off with whipped topping and sprinkles. They're perfect for snacks, birthday parties, office celebrations and more. Decorate them seasonally: Garnish with a few pomegranate arils in winter or raspberries in summer.
Ingredients
WW Giant Chocolate Fudge Ice Cream Bar
3 bar(s)
White self-rising flour
10 Tbsp
Non-dairy aerosol whipped topping
4 Tbsp
Rainbow sprinkles
0.5 Tbsp
Instructions
1
Coat 12-mini muffin holes with cooking spray. Preheat oven to 350℉.
2
Remove sticks from ice cream; place in a large bowl. Allow to melt slightly; add flour and stir until well-combined.
3
Evenly divide batter among prepared muffin holes. Bake until a tester inserted in center of a cupcake comes out clean, about 10-12 minutes.
4
Allow cupcakes to cool in pan for a few minutes; remove from pan and cool completely.
5
Top each cooled cupcake with 1 tsp whipped topping; divide sprinkles over top.
6
Serving size: 1 cupcake
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