Preheat oven to 400 degrees. Prepare the choux pastry
Flip over your cupcake tin. We’ll be using the backside today! Spray every other cavity with non-stick cooking spray. Be sure to coat it thoroughly on the cavity and around the bottom so there will be no sticking.
Begin piping around the bottom of each of the greased cups. Be sure to keep it slightly pressed against the last line of dough you piped to avoid making any cracks in your bowls.
Once you have finished piping, give a gentle tap with your finger to the center of the bowl. This will push down any peaks and make the bowl sit evenly after it’s baked.
Spray the dough with more of the non-stick cooking spray to crisp up the dough when it’s being baked.
Place into the preheated oven and bake for 45 minutes until golden brown.
Meanwhile, add in sugar and cinnamon into a bowl. Stir to combine.
Remove the warm bowls from the cupcake tin and place into the cinnamon sugar. Carefully coat each bowl with the cinnamon sugar.
Let it cool completely and add a scoop of Edy’s Slow Churned Caramel Delight light ice cream!
