Patriotic Ice Cream Cupcakes Recipe

Patriotic Ice Cream Cupcakes Recipe
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  1. 1 package red velvet cake mix (regular size)
  2. 1 quart blue moon ice cream, softened
  3. 3 cups heavy whipping cream
  4. 1-1/2 cups marshmallow creme
  5. Red, white and blue sprinkles
  6. Blue colored sugar
  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. Yield: 3 dozen.