Recipe of the Day

Prep: 30 min. + freezing Bake: 15 min. + cooling Yield: 36 Servings 30 15 45 Ingredients •1 package red velvet cake mix (regular size) •1 quart blue moon ice cream, softened •3 cups heavy whipping cream •1-1/2 cups marshmallow creme •Red, white and blue sprinkles •Blue colored sugar Directions •Prepare cake mix batter according to package directions for cupcakes. • Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. • Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. • In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen. Editor’s Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring. Nutritional Facts 1 cupcake equals 202 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 137 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.