Our reader Dianne R., of Poulsbo, Wash., contributed this fun cupcake idea. She says:
"These cupcakes are a creation of mine. They are all-in-one cake and ice cream you eat with your hands! What's great is they can be made ahead of time and frozen for up to two months, perfect to have stashed in my freezer for when the grandsons visit!"
Note: Dianne says to let kids pick their favorite combinations: chocolate cake with chocolate mint ice cream, strawberry cake with chocolate ice cream. ... "The possibilities are endless," she says.
Ingredients:
1 box cake mix
1 quart ice cream
1 container ready-made frosting
Directions:
1. Prepare cupcakes as directed on the box. Let cool.
2. With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.
3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly!
4. Frost the top of the cupcake and place back into the cupcake tin.
5. Freeze until firm. Take cupcakes out of cupcake tin and place in resealable bag for storage.
Makes about 20 cupcakes
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