Patriotic Ice Cream Cupcakes

(from nmgresearch’s recipe box)

These red, white & blue cupcakes are perfect for your next Memorial Day or Fourth of July get-together. Red velvet cupcakes are layered with blue ice cream and frozen whipped cream topping – a festive way to turn cake and ice cream into a hand-held dessert.

Source: Taste of Home

Prep time: 30 minutes
Cook time: 15 minutes
Serves 36 people

Categories: CAKES

Ingredients

  • 1 package red velvet cake mix (18-1/4 ounces)
  • 1 quart blue moon ice cream, softened
  • 3 cups heavy whipping cream
  • 1-1/2 cups marshmallow creme
  • Red, white and blue sprinkles
  • Blue colored sugar

Directions

  1. Prepare cake mix batter according to package directions for cupcakes.

  2. Fill paper-lined muffin cups half full. Bake at 350 for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.

  4. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm.

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