Ice Cream Cupcakes - poundcake

Method

• CUT CAKE AND SPREAD JAM:.
• Arrange cupcake liners in 12 cup muffin tin.
• Cut pound cake into 1/2 inch thick slices.
• Use 2-inch biscuit cutter to cut 12 circles.
• Reserve remaining pound cake and scraps for another use.
• Spread 1 teaspoons jam on top of each circle of pound cake.
• Place circles in cupcake liners.
• ADD ICE CREAM:.
• Place nicely rounded scoop of ice cream on top of each pound cake circle.
• Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
• FROST WITH WHIPPED CREAM:.
• Beat cream, sugar, and vanilla to soft peaks.
• Remove muffin tin from freezer and cover ice cream with whipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peaks.
• FREEZE AND SERVE:.
• Return to freezer to allow to set overnight.
• Remove cupcakes from muffin tin and serve.