Yesterday was the last day of school for the boys and their friends and we all celebrated on our porch with these fun and festive cupcakes. Super easy to make and even easier to eat, the boys made a big mess –their faces were covered in yummy deliciousness in the mid day heat. Then they ran around to our back yard, turned on the sprinkler and jumped on our trampoline. What a great afternoon!
Here’s how to make your own yummy, gluten free Ice Cream Sunday Cupcakes. Add a banana to make Banana Split Cupcakes. You can also set this up buffet style and let the children (and adults) build their own –what fun.
10 Chocolate Cupcakes
1 pint Vegan Vanilla Ice Cream
1 batch Whipped Cream Frosting
1 package gluten free sprinkles
10 frozen cherries
- Place cupcakes on a large plate or platter
- Place one scoop of ice cream on top of each cupcake
- Spoon Whipped Cream Frosting onto ice cream
- Top with gluten free sprinkles and finish with a cherry
Well, cupcake month is coming to an end. But fear not as Naomie over at Milk for the Morning Cake has a lovely roundup called Very Easy Grain Free Chocolate Cupcakes and featured my Flourless Chocolate Cupcakes. And of course you can still find all of my cupcakes recipes at Elana’s Pantry.
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