Patriotic Ice Cream Cupcakes Recipes

Steps:

• Prepare cake mix batter according to package directions for cupcakes., In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain., Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.

Steps:

• Heat oven to 325 degrees with rack in center. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda.
• In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
• With mixer on low speed, add 1 cup flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
• Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans half way through baking. Transfer pans to a wire rack to cool.
• To decorate, place each color of sprinkles in its own small bowl. Frost each cupcake with about 3 tablespoons Meringue Buttercream. Gently press each frosted cupcake into sprinkles, rolling around so entire surface is coated. Arrange picnic party picks as desired.