When I saw Sweet Tooth's post on Funfetti cupcakes, I couldn't contain my excitement. When it came time to actually make it, in the way of Emeril Lagasse, I thought I would 'kick it up a notch,' and revisit the ice cream cone cupcake. They're so easy to make, especially if you use the flat bottomed cake cones. You can use pointed sugar cones, but you'll have to jerry-rig it a bit. There's plenty of tutorials online to show you how to do that, but for the purposes of this post (and because this is the method my mom used), I will use cake cones.
Here we go!
Recipe from Sweet Tooth minor adaptations from me to adjust for ice cream cone cupcakes.
1-1/4 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temperature
1 large egg + 1 egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
2 tbsp rainbow sprinkles (like these)
Preheat oven to 350 degrees. Place cake cones into each cup of a cupcake pan or if you are making traditional cupcakes line a muffin tin with paper lines (either 12 full size or about 36 minis)
In a large bowl, sift together flour, baking powder, and salt.
In the bowl of an electric mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes. Add egg and egg white, one at a time, beating on low until well combined. Add vanilla. With mixer on low, gradually alternate between the milk and the flour mixture until just combined.
Fill cupcake liners about 2/3 full or fill the ice cream cones up to the top. Bake for about 15-17 minutes, or until cake tester comes out clean.
|Bake until toothpick comes out clean then let cool|
Remove from pan and cool completely on a wire rack before frosting.
1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla
Beat butter in bowl of electric mixer until light and fluffy, 2-3 minutes. Add 1/2 cup sugar at a time until completely mixed. Add the milk 1 tsp at a time followed by the vanilla to achieve desired thickness.
- If your cake cones do not stand completely flat, you will need to create a little 'nest' our of aluminum foil to hold it in place. Just crumple some up around the cone. Some one brands are flatter than others, but just something to be aware of.
- Be careful when placing the cupcake pan in the oven to prevent the cones from toppling.
- You can bake other cupcake batters in cake cones, but you may want to test a cupcake first to see how high it rises. Recipes will vary and you don't want the batter to overflow while baking. It makes for a very messy looking ice cream cone.
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