Patriotic Cookie Cream Cupcakes Recipes

PATRIOTIC ICE CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 36 muffin cups with paper liners., 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., Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. , 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.

PATRIOTIC COOKIE & CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs., Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, combine butter, confectioners' sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint one portion red and leave remaining portion plain., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.