I promised myself I would NOT do a 4th of July post that was riddled with red, white and blue. I tried. I kept thinking up all of these concoctions and I stopped myself – mostly because I didn’t have time to sit down and work on it! To say that this summer has been busy is the understatement of the year. I typically don’t break out the food dye, but here I am. It’s July 3rd and I couldn’t help myself.
These Red, White and Blue Ice Cream Cupcakes are super easy to put together. I used white cake mix – gasp! – and divided the batter in half, mixing one bowl with blue food dye and the other with red.
I need to invest in some serious food dye, so it’s not so Elmo-Red or Cyan-Blue. Next time.
I baked the cupcakes all one color, ended up with 9 red cupcakes and 9 blue ones. Once the cupcakes cooled, I cut them in half and scooped some vanilla ice cream in between.
I won’t lie. It got messy.
I switched the red and blue tops and bottoms and stuck the cupcake sandies back into the cupcake pan for easy storage. Then I froze them again.
Note to self: Do not photograph ice cream on the one humid week of the year.
I won’t complain about that. We San Diegans aren’t used to this sticky weather. Of course, when I lived in Houston and Miami, I totally understood humidity.
Disclosure: I am not a baking blog. My cupcakes don’t look neat and perfect, but crookedy and lopsided. Apologies. I am not a patient woman.
Back to the cupcakes.
Pull them out when you are ready to serve them. My kids ate them like sandwiches despite the spoon I served with them. Makes sense.
If your 4th is hot and sticky, your cupcakes will thaw in no time.
While the kids enjoy these, mom and dad can chill out with my Red, White and Blue Boozy Popsicles. Perhaps a slice of this Red, White and Blue Cake with Berries, Coconut and Rum will hit the spot? I also have a roundup of some fun red, white and blue recipes here.