Give your cupcakes a cool summer twist by topping them with ice cream instead of frosting. The cupcakes pictured above are German Chocolate topped with chocolate ice cream, toasted coconut, nuts and a drizzle of warm caramel. Make your ice cream tops by slicing a 1/2 gallon of ice cream into 2 inch slabs. Then use a cookie cutter to cut out rounds slightly larger than the cupcake.
Source: BH&G January 2005
