Red White & Bacon Vanilla Cupcakes


Prep time

20 min

Freeze Time

1 h 10 min

Makes

8 servings

Share

Print

Ingredients

  • 1/2 cup (125 mL) finely crushed pretzels
  • 1/3 cup (75 mL) Becel® Buttery Taste margarine*, melted
  • 3 Tbsp. (45 mL) sugar
  • 4 slices bacon, crisp cooked
  • 4 cups (1 L) Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • 1/4 cup (60 mL) rainbow sprinkles
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 240
    • Calories from Fat 140
    • Total Fat 15g
    • Saturated Fat 5g
    • Trans Fat 0g
    • Cholesterol 20mg
    • Sodium 220mg
    • Total Carbs 25g
    • Dietary Fiber 0g
    • Sugars 18g
    • Protein 3g
    • Calcium 2%
    • Iron 2%
    • Vitamin C 0%
    • Vitamin A 15%

Directions

  1. Line 12-cup muffin pan with 8 paper cupcake liners. Combine pretzels, margarine and sugar in medium bowl. Evenly spoon pretzel mixture into cups and press into even layer with bottom of small glass. Freeze 10 minutes.

  2. Crumble 2 strips bacon; cut remaining 2 strips into 8 pieces. Evenly scoop Breyers® Creamery Style™ Natural Vanilla Ice Cream into each cup. Press a piece of bacon into each cup like a "flag", then sprinkle with crumbled bacon and sprinkles.

  3. Freeze 1 hour or until ready to serve.

*Becel Gold in Quebec.

What customers think