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    Patriotic Ice Cream Cupcakes


    Source of Recipe


    Rhonda G

    List of Ingredients




    Patriotic Ice Cream Cupcakes


    1 18 1/4 ounce package red velvet cake mix
    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

    Recipe




    Prepare cake mix batter according to package directions for cupcakes.

    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.

    Working quickly, spread ice cream over cupcakes.

    Freeze for at least 1 hour.

    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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