Erica Harris of Cupcakin' Bakery shares the recipe for her Blue Moon Ice Cream Cupcakes.
See more at https://www.facebook.com/cupcakinbakerykc/.
Blue Moon Ice cream cupcakes
Cupcake Ingredients: (makes appx 18 cupcakes)
1 box white cake mix
1 box of instant blueberry pudding (in dry powder form)
1/2 cup oil
4 eggs
1/2 tsp lemon extract
1/2 tsp almond extract
1/2 tsp orange extract
1 tsp raspberry extract
1 cup whole milk
1/4 cup blue raspberry liquid beverage
Americolor sky blue gel paste color
cupcake liners
Frosting Ingredients:
1 cup softened unsalted butter OR shortening
1 cup marshmallow cream
1/2 tsp almond extract
1/2 tsp lemon extract
1 tsp raspberry extract
1/2 tsp orange extract
1/4 tsp vanilla extract
8-10 cups powdered sugar
Sky Blue gel paste color
Directions for Cupcakes: Preheat oven to 325 degrees. Line cupcake pan with cupcake wrappers. In stand mixer, cream eggs and oil together. Measure milk, blue raspberry beverage, and all extracts together in liquid measuring cup. Whisk together. In side bowl, whisk dry cake mix and dry instant pudding together. Alternately add liquid/dry ingredients to creamed mixture in stand mixture. Scrape bowl down in between to make sure there is nothing stuck to the bottom of the bowl. Fold gel paste color into batter. Fill each cupcake liner about 1/2 full and bake at 325 for appx 18-22 minutes. Blue Moon Frosting: Cream butter, marshmallow cream, and extracts together in stand mixer using flat beater attachment. Add sky blue gel paste to mixture. Gradually add powdered sugar until frosting is stiff enough to scoop with an ice cream scoop. Once frosting is finished, use an ice cream scoop to scoop the frosting on top of each cupcake, just like blue moon ice cream
