Dessert: Patriotic Ice Cream Cupcakes Recipe

Ingredients

1 package red velvet cake mix (regular size)
1 quart blue moon ice cream, softened if necessary
3 cups heavy whipping cream
1-1/2 cups marshmallow creme
Red, white and blue sprinkles
Blue colored sugar

Instructions

Preheat oven to 350 °. Line 36 muffin cups with paper liners.
Prepare cake mix batter according to package directions. Fill prepared cups half 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.
Working quickly, spread ice cream over cupcakes. Freeze until firm, at least 1 hour.
In a large bowl, combine whipping cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes. Decorate with sprinkles and colored sugar. Freeze until firm, about 4 hours.

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