Ice Cream Cupcakes - Jess & Kelli

Ingredients:
To make the cake:
cake mix and the ingredients on the box to make the cake
cupcake liners

Ice Cream:
cake batter ice cream of choice

Stabilized Whip Cream:
1 t. unflavored gelatin
4 t. cold water
1 cup heavy whipping cream
1/4 c. sifted powdered sugar

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow to set).
4. Whip the cream with the icing sugar, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.

Directions:
Make the cake part of the cupcakes first using cupcake liners inside muffin tin. Fill with 1/4 inch of cake batter and cooking until they bounce back (about 10 minutes). Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners. Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the stabilized whip cream and some sprinkles.