PATRIOTIC ICE CREAM CUPCAKES

CREDIT TO (TASTE OF HOME) AND RECIPE BY: Taste of Home

Total Time                                                                                                                          

Prep: 30 min. + freezing Bake: 15 min. + cooling

Makes

 3 dozen

Ingredients:

• 1 package red velvet cake mix (regular size)
• 1-1/2 quarts blue moon ice cream, softened if necessary
• 1 jar (7 ounces) marshmallow creme
• 3 cups heavy whipping cream
• Red, white and blue sprinkles

Directions:

1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
2. Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
3. Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour.
4. Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

Nutrition Facts:

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.