Patriotic Ice Cream Cupcakes Recipe
- 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
- 1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
- 2. Prepare cake 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.
- 3. Working quickly, spread ice cream over cupcakes. Freeze until firm, at least 1 hour.
- 4. In a large bowl, combine whipping cream and marshmallow creme; beat until stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles and colored sugar. Freeze until firm, about 4 hours. Yield: 3 dozen.
1 cupcake: 204 calories, 12g fat (6g saturated fat), 44mg cholesterol, 135mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 3g protein.
Reviews for Patriotic Ice Cream Cupcakes
"What a hit! I used Vanilla ice cream instead, to get the RED WHITE AND BLUE EFFECT!"
"These are a cute idea. I only filled the muffin pan about a quarter of the way to leave room for the ice cream. I also just tinted vanilla ice cream blue. My kids loved their little ice cream cakes."
"Love it! So simple and cute."
"The recipe was good but they took a long time to make."
"My family loved these!"
"A little disappointed in the recipe. Like a lot of other people if I ever did it again I would only fill the cups about 1/4 full or so. Filling them half way I thought was too much, but considering it was my first time making cupcakes I figured since CW published the recipe they must of have tried it out first, and my cake mix only yielded 24 cups not 36 like it says. And my frosting didn't turn out at all, even after trying it twice. So I went and bought cream cheese frosting and put that on the cupcakes that I *didn't* try to put ice cream on."
"This was a huge, huge hit when I made it for Memorial Day. Even my younger brother, who never eats dessert, had thirds and even fourths! Highly reccommended :)"
"These were great! The first batch i put too much of the batter in, so I ended up scooping a hole out of the center to fill with Ice Cream. Couldn't find Blue Moo Ice Cream, so I tinted the ice cream with blue food coloring and it came out looking green cause I ran out of food coloring. Next time will be sure to have more than one tube of color. But over all, they were a hit for my friends and family on Memorial Day!"
"Made this for 2 bridal showers. For one, the colors were yellow and gray, so I used yellow cake and Oreo ice cream. The other wedding was pink and black - devil's food cake and strawberry ice cream. Both combinations are great. You can use fancy cupcake papers to set any mood you want. I would tend not to use the red velvet cake or anything with artificial dye since almost all food additives are less than good for you and I might as well avoid as many as possible."
"wow it look goooooodddddddd"
"The idea of making these in an ice cream cone is a great idea! I need to read the reviews before I try the recipe."
"These cupcakes have potential, but there are a few things I would do different and will try again. I filled the liners with less than half of the cake batter and it was too much, didn't leave enough room for the ice cream. The 2nd batch, I just added a Tablespoon and a half. That worked better. I used homemade blueberry ice cream, which turned out purple in color,so I will use vanilla tinted next time. I made a few with plain vanilla for my son who doesn't like blueberry. The icing was wonderful, it pipes well. I will add a little vanilla to the icing next time. I also only used 3 1/2 cups of heavy cream because that is all I had. It still worked out nicely. As a matter of fact, my kids love whipped icing. I may use this icing to decorate cakes from now on. Also, plan this in advance, because it takes a lot of freezing time.Overall, I liked the recipe and will try again. You could be very creative with the kind of cake and ice cream you use."
"This was excellent. The only thing you have to do is only fill the cups a 1/4 of the way, you will get room for the ice cream. All of loved them, I am going to post this on my blog at www.joannskitchen.blogspot.com. That blog is only for favorite recipes, so check it out they are all GREAT.."
"We are having company for the 4th of July and I decided to do this on a grander scale. I baked the cake in a giant silicone cupcake pan, which comes with top and bottom parts. I scooped the inside out of the baked top and bottom cakes and filled the hollow with vanilla bean ice cream. I put the parts together; wrapped them and popped the whole thing in the freezer. I am making the "frosting" as stated with additional vanilla flavoring and blue food coloring. My ice cream cupcake will be the center of attention topped with red, white and blue sprinkles for celebration time."
"I am going to try this in a deep 11 x 15 pan to make it quicker and easier. I don't have access to the blue moon ice cream either, but food coloring is easy. Hopefully they will cut OK if I get it out of the freezer a bit before I want to serve it. Would also make a pretty trifle in a glass bowl."
"This recipe was simple and taste great!! I only filled my cups about a 1/3 full with the cake batter, half full is a bit to much! so I ended up extra!"
"My icing did not work out. Don't know how you could mess it up? We still ate the cupcakes but I will not be making these again."
"I made these cupcakes for the 4th of July, as well. I was only able to add about 1 tablespoon of batter to the cupcake liner after filling the fist batch half full. The cakes rose too high to add the ice cream layer. I made one dozen with the ice cream layer and two dozen of the cakes without ice cream layer. I simply added blue food color to Vanilla Bean ice cream which has more flavor than regular vanilla. The frosting was very good and these tasted like mini-ice cream cakes! My family loves holiday treats and these were a perfect mix of ice cream and cake!"
"I made these for a July 4th gathering. They were a big HIT! I used blue food coloring in vanilla ice cream. Great recipe! P.S. I also added a little clear vanilla flavoring in the whipped cream."
"These were a hit on the 4th! I would recommend taking them out of the freezer 5-10 minutes early for easier eating. We don't have Blue Moon ice cream here in the D.C. area, but Edy's made a limited edition vanilla with both rasberry and strawberry swirls that worked out very nicely - lacking blue food coloring, I added some of the blue sprinkles into the icing for a pale blue color then decorated the top with the blue sprinkles and also red/white/blue jimmies - they were very cute - and tasty!!"
"I made them, the ice cream part was stressful and they tasted "okay" kind of a dsappointment because I thought it sounded great"
"This are not very easy to make or tasty but they look pretty! I probably would not make these again."
"If you don't have access to Blue Moon ice cream, you could instead use vanilla ice cream and dye the whipped cream blue."
"Blue Moon Ice Cream is almost exclusively available in the upper Midwest region...which is why so many of us have never heard of it. ::sigh::http://en.wikipedia.org/wiki/Blue_Moon_(ice_cream)
"I have never heard of "blue moon" ice cream. What is it?"
"It might be fun to make these cupcakes in an ice cream cone, so that people could eat them like a traditional cone but with a "surprise" in the middle."