Red White and Blue Ice Cream Cupcakes

It's Independence Day!  And I'm here to share with you a recipe that displays our patriotic colors, and some fantastic ice cream from Breyers®.  I love doing a good old fashioned barbecue for dinner on the fourth of July, but I do so love a little red white and blue splashed into my meal.  The easiest way to do that is in dessert.






When I was thinking about what I would make this year, ice cream kept coming to my mind.  With all this heat going around the West, who wouldn't?  It is so blessed hot that all I can do is eat frozen items.  And have you seen the lineup of flavors Breyers® has to offer?!  Oh.My.YUMMERDELICIOUS!  Yes, that is a word. In our dictionary at least.

Now, how to implement the other 2 colors.  Well, it was staring me in the face this entire year.  Cupcakes!  Half a batch blue, half a batch red.  Cut them in half and combine the two colors and some Breyers® Natural Vanilla Ice Cream. Mini ice cream cakes.  Single servings. Yay!  And we have patriotic bliss.  And I get my cake and ice cream at the same time.

Red White and Blue Ice Cream Cupcakes

Ingredients:

1 box white cake mix
1 small box white chocolate instant pudding mix
1 Tbs. baking cocoa
4 eggs
1 cup buttermilk
1/2 cup canola oil
Red Gel Food Coloring
Royal Blue Gel Food Coloring
Breyers® Natural Vanilla Ice Cream
1 can whipped topping

Directions:

1. Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

2. In a large bowl, combine cake mix, pudding mix, cocoa, eggs, buttermilk, and oil.  Mix on low speed until moistened, then increase to medium speed to combine ingredients until smooth.

3. Separate mixture into 2 parts in 2 separate bowls.  In one bowl, add red food coloring until desired colored is reached.  In other bowl, add blue food coloring until desired colored is reached.  Pour mixture into liners, one color at a time.

4. Bake for 20-22 minutes or until tops of cupcakes spring back when tapped lightly.  Allow to cool in pan for 10 minutes, then remove to a cooling rack to cool completely. Repeat with other color.

5. When cupcakes have cooled completely, remove from liners and slice in half.  Separate into bottoms and tops.  Allow ice cream to soften slightly.  Re-line muffin tin with cupcake liners.  Place a blue bottom half in liner.  Press a scoop of ice cream onto bottom half.  Top with a red top half.  Repeat with remaining cupcakes until pan is full.  Place in freezer for at least an hour.

6. When ready to serve, top with whipped topping.

Makes 24 cupcakes

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