It is actually not easy, but very simple. Allow to soften ice cream. It, by the way, you can use any cream, chocolate, creme brulee, fruit and appropriate taste will be cupcakes and, most importantly, ice cream should be of high quality. I baked and creamy (from the cream), and chocolate - the choice of my family stayed creamy and I have already repeated three times throughout the week. But back to the recipe: ice cream to defrost, add the flour and baking powder. Stir until smooth. The 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.

The cupcakes turn out very delicate in structure and flavor, a little wet, with a soft crust. But if overexposed (I and is), the crust becomes crispy cupcakes themselves are sweet, but without moisture. The next day (unless you are) not lost their freshness and tenderness).