Ice Cream. Cookie. Cupcakes.

My Sister made cupcakes for a picnic party we are having later today..but she forgot to put eggs in the batter. It's easy to forget small details like that, right? Riiiiiiight. (I'm not saying I'm better, though; I'm the one that put in a 1 1/2 cups of baking powder in a cake once, instead of 1 1/2 tsp. Heh.)

Anyway, they kinda sorta maybe sunk a little in the middle.

Ok, a lot.

So I decided that we should fill them with ice cream.

Neapolitan Ice Cream. Mmm.

Frost over..

 Add sprinkles  . . .

Ta-DA! Beautiful, easy cupcakes that anyone would be happy to eat five of. (Hey! They're small!)
Store in Freezer until ready to eat!

Here's the Handy-Dandy Recipe:

Graham Cracker Cookie Cupcakes

2 c. A.P. flour

1 c. Graham cracker crumbs(14 squares)

1 c. firmly packed brown sugar

1/2 c. sugar

1 tsp salt

1 tsp baking powder 

1 tsp baking soda

1/2 tsp cinnamon

1 c. butter, softened

1 c. orange juice

1 TBS orange peel

Heat oven to 350 degrees. Generously grease cupcake pan. (My sister halved this recipe and made mini cupcakes. It came to about 28-30 of them, I think.) In large bowl, combine all ingredients and beat for 3 min. Bake at 350 for 10 minuets, then start checking the centers with a toothpick.(Ours were done at 12 min.)

Off to sneak a few out of the freezer . . .