Cupcake meets Ice-cream..they are in love now :)

Servings: 12-14 Cupcakes
Category: Egg-less, Vegetarian

Ingredients: For Cupcake

• 3.5 tablespoon All purpose flour
• 1 tablespoon Wheat flour
• 1/2 teaspoon Baking soda
• 2.5 tablespoon Oil
• 5 tablespoon Powdered Sugar
• 1.5 tablespoon Cocoa powder
• 5 tablespoon Milk
• 3 cups Vanilla Ice cream

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill molds with 1 tablespoon of batter.
7. Bake for 8-10 minutes or until toothpick test is passed.
8. Do not take cupcakes out from pan. 
9. When cupcakes are about to cool down completely, take out ice-cream from freeze so that it can soften a bit.
10. Put your softened ice cream on top of the cupcake till the mold completely fills up.
11. Put it in freezer until the ice cream is hardened (about 2 hours).
12. At time of serving, slowly take out cupcakes from mold.
13. Now top it with mocha cream and sprinkle some cocoa powder and serve your delicious ice-cream cupcakes.

Ingredients:For Mocha cream

• 1 cup Heavy whipping cream
• 1/2 teaspoon Instant coffee powder
• 1/2 teaspoon Hot water
• 2 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event