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Labor Day: Patriotic Ice Cream Cupcakes

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping, and star-spangled sprinkles."

List of Ingredients

â—¦ 1 package red velvet cake mix (regular size)
â—¦ 1 ½ quarts Blue Moon ice cream, softened if necessary
â—¦ 1 jar (7 ounces) marshmallow creme
â—¦ 3 cups heavy whipping cream
â—¦ Red, white, and blue sprinkles


Recipe

Preheat oven to 350° F. Line 36 muffin cups with paper liners.
Prepare cake batter according to package directions. Fill the prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11 to 14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.

Working quickly, spread ice cream onto cupcakes.
Freeze until firm, at least one hour.

Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over the cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

Makes 3 dozen



• Vanilla ice cream tinted with blue food coloring may be used in place of blue moon ice cream.