••••PATRIOTIC ICE CREAM CUPCAKES🎂🍚🍭🍨🍡!!••••

(Source: tasteofhome.com photos & Taste of Home Kitchens)

••••PATRIOTIC ICE CREAM CUPCAKES!! 

••••YUMMY!!

 

TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling

MAKES:36 servings

Ingredients

• 1 package red velvet cake mix (regular size)
• 1-1/2 quarts blue moon ice cream, softened if necessary
• 1 jar (7 ounces) marshmallow creme
• 3 cups heavy whipping cream
• Red, white and blue sprinkles

 

Directions

1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
2. Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
3. Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. 
4. Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.Yield: 3 dozen.  

Editor’s Note: Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring.

Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p6/29/09 

Nutritional Facts

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.