Recipe: Patriotic Ice Cream Cupcakes


by Rebecca Collier, St. Louis Dairy Council

Posted on July 29, 2013 at 3:22 PM

Red velvet cupcakes are layered with blue ice cream and frozen whipped topping – a festive way to turn cake and ice cream into a hand-held dessert!

Recipe courtesy of Taste of Home.

Makes 36 cupcakes
Prep time: 30 min + freezing
Bake time: 15 min + cooling

1 box red velvet cake mix
1 quart vanilla ice cream
Blue food coloring
3 cups heavy whipping cream
1 1/2 cups marshmallow crème
Red, white and blue sprinkles
Blue colored sugar

Prepare cake mix batter according to package directions for cupcakes. Fill paper-lined muffin cups half full. Bake at 350F for 11-14 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Let ice cream soften slightly at room temperature. Blend in  few drops of blue food coloring using a hand or stand mixer. 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.

Nutrition Facts
Calories: 202
Fat: 13 g
Protein: 3 g
Calcium: 3% Daily Value