Black Raspberry & Lemon Crush Ice Cream Cupcakes

Ingredients

•  1 box French Vanilla Cake Mix (I use Duncan Hines)
•  3 large eggs
•  1/2 cup melted butter (1 stick)
•  1 cup water
•  rind from 1 large lemon, grated
•  juice from 1 large lemon
•  Black Raspberry Ice Cream, slightly softened (just as yummy with Strawberry too)
•  3 cups Heavy Whipping Cream
•  1-1/2 cups Marshmallow Cream
•  raspberries, lemon slices and sprinkles to garnish
•  30 cupcake wrappers
•  30 nut cups

Instructions

For Cupcakes:

1. Preheat Oven to 350° and line cupcake pans with cupcake papers.
2. Melt butter in the microwave.
3. Using large blow, add cake mix, eggs butter, water, lemon rind and lemon juice; using an electric mixer, mix on low for 1 minute, then on high for one minute.
4. Fill cupcake papers 1/2 full (a little smaller than you normally fill for cupcakes)
5. Bake for 15-20 minutes, until toothpick comes out clean. Cool completely

For Ice Cream Cake Frosting:

1. Using an electric mixer and large bowl, whisk whipping cream and marshmallow cream on low and gradually move up to high as it thickens – mix until stiff peaks form.

To Assemble:

1. Remove cupcakes from wrappers and slice in half.
2. Place bottom half of cupcake in new nut cup.
3. Working quickly, spread ice cream over cupcakes, then place cupcake tops over ice cream
4. Place ice cream cupcakes on a pan and freeze for about 2 hours.
5. Working quickly and with a few cupcakes at a time, pipe frosting on cupcakes and garnish, place back in the freezer.
6. Freeze a minimum of four hours before serving.
7. Store in freezer in a plastic container. Will keep for 1 week.
8. Serve frozen and enjoy!