Clarion County Recipe of the Day: Patriotic Ice Cream Cupcakes
This awesome dessert will be a hit at your Fourth of July gathering!
Patriotic Ice Cream Cupcakes
1 – regular size package red velvet cake mix
1-1/2 quarts vanilla ice cream (tinted blue), softened if necessary
1 – 7 oz. jar marshmallow creme
3 cups heavy whipping cream
Red, white, and blue sprinkles
~Preheat oven to 350°. Line 36 muffin cups with paper liners.
~Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, approximately 11 to 14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
~Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least one hour.
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.
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