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




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.


Warm Note:

Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring.