Patriotic Ice Cream Cupcakes Recipe - PCOS-Friendly Recipe

Patriotic Ice Cream Cupcakes Recipe
Servings: 36
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

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

  1. Preheat oven to 350 °. Line 36 muffin cups with paper liners.
  2. 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.
  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 over cupcakes. Decorate with sprinkles and colored sugar. Freeze until firm, about 4 hours.

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