BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM image

Provided by Beth M.

Time 45m

Number Of Ingredients 15

CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS
PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED
1 pkg frozen wyman's blueberries
2 Tbsp cornstarch
1 c hot water
1/2 c or 3/4 cup, sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp or more, grated nutmeg
GOOD QUALITY VANILLA ICE CREAM
NEWEST REVISION:
1/4 c water
1/3 c real maple syrup
1 bag(s) frozen blueberries, or 2 cups fresh blueberrie
STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP

Steps:

1. Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part!
2. While they're baking, prepare the blueberry topping. I prefer using WILD BLUEBERRIES when they're available locally. Perhaps 2 cups in place of canned or frozen. Frozen are fine too!
3. Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
4. Then be prepared to enjoy every spoonful! Umm Umm!