Cupid's Cupcakes

 Red Velvet Cake and Ice Cream pair up for a "Match made on Heaven"

I stole the idea for these delicious cupcakes from a Patriotic themed "Ice Cream Cupcake" published by Taste of Home last summer.  The original recipe featured a red, white, and blue theme for the 4th of July.  

Cupid inspired me to tweak that original recipe in celebration of Valentine's Day with a red, pink, and white theme.  These hand held deserts are a great way to enjoy your Cake...and your Ice Cream too!

Prep Time:  about an hour (includes baking)

Total Time:  about three hours (includes initial freezing and decorating)

Servings:  36

Ingredients:

1 package (18-1/4 ounces) red velvet cake mix

1 quart vanilla ice cream, softened

red food coloring

3 cups heavy whipping cream

1-1/2 cups marshmallow creme

pink colored sugar and Valentine's themed sprinkles

Method:

• Preheat oven to 350 degrees
• Prepare cake mix batter according to the package directions for cupcakes.

After some trial and error, one tablespoon of batter per cup was just right.

• Fill paper-lined muffin cups about a quarter full.  Once baked, the cups should be 1/2 full. 
• Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to wire racks to cool completely.

• Add a couple of drops of food coloring to the softened ice cream and mix until a consistent pink color is achieved.
• 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.

Recipe Links:

Here is a link to the original Patriotic Cupcakes recipe.