This recipe was in the Sunday Herald Sun from Australia and is another yummy Mackie’s ice cream recipe. Have fun with the toppings .. use your imagination.
125g unsalted butter, softened (1/2 cup)
3/4 cup caster sugar (or granulated sugar)
1/2 tsp vanilla extract
2 cups self-raising flour (2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt)
1/4 cup milk
12 small scoops of ice cream (such as pistachio, raspberry and vanilla)
Garnish with slivered nuts, fresh raspberries, chopped white chocolate and berry sauce (optional)
Preheat the oven to 180C (350F) and line 12 holes in a 1/3-cup (80ml) muffin pan with paper cases.
Place butter, sugar, vanilla, eggs, flour and milk in a bowl and beat with electric beaters until smooth. Divide among the cases and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool.
Level the top of each cupcake by slicing off a small layer. Place the cakes on a serving platter, sit a scoop of ice cream on top of each cupcake and serve immediately with pistachios, raspberries and berry sauce, if desired.