PATRIOTIC ICE CREAM CUPCAKES RECIPE
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! -Taste of Home Food Styling Team
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- 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.
- Yield: 3 dozen.
- Editorâs Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.
- Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter
- p6/29/09
- Nutritional Facts
- cupcake equals 202 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 137 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.
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