Vanilla cupcake topped with Tahitian vanilla bean icing and white chocolate chips

• Cupcake Sundae: Remove cupcake paper and cut in half horizontally, just below the "top" of the cupcake. Sandwich the two sides with a scoop of your favorite ice cream, drizzle with chocolate or fruit sauce, and top with whipped cream and a maraschino cherry
• Cupcake Milkshake: Remove cupcake from paper and cut into quarters vertically. Set aside 1 of the quarters. Blend the remaining 3 quarters with your choice of ice cream and milk. Blend until smooth. Pour into a tall glass and top with whipped cream. Crumble the quarter cupcake set aside on top.

• Store in freezer at 0°F or below for up to 11 months.
• Thaw in refrigerator at 36-41°F, keeping product coveted to prevent dryness.
• Once thawed, cupcakes have an ambient and refrigerated shelf life of 7 days.

2.83oz

8x4 PK (32 Ct)