Home Home & Garden 4th of July Recipe: Patriotic ice cream cupcakes

4th of July Recipe: Patriotic ice cream cupcakes

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These red, white and blue cupcakes are perfect for your with friends and family.

are layered with and frozen whipped cream topping – a festive way to turn cake and ice cream into a hand-held dessert.

Ingredients:

  • 1 package mix (regular size)
  • 1 quart blue moon ice cream, softened
  • 3 cups heavy whipping cream
  • 1-1/2 cups marshmallow crème
  • Red, white and blue sprinkles
  • Blue colored sugar
    Fourth of July patriotic ice cream cupcakes photo

    Fourth of July patriotic ice cream cupcakes

Directions:

  • 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 crème; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. 

Yield: 3 dozen.

As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.

Nutritional Facts: 1 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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