These cupcakes are to die for cute! I love making them, icing them and serving them . . . they are THAT cute!
In the middle of winter, as it is in Canada right now, they are the perfect pick-me-up for the winter blues. Who needs vitamin D? Just serve up some ice cream cone cupcakes, and you will be thinking about summer’s, sunny sites in no time!
Ice Cream Cone Cupcake
Ingredients:
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Cake batter (any flavour)
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Ice cream cones (preferably with flat bottoms)
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Buttercream (any flavour)
- Sprinkles
Procedure:
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Preheat oven to 350˚F/180˚C.
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Prepare a tube pan (angel food cake pan) by removing the centre of the tube pan, and covering the top of the entire pan with two pieces of tin foil. Using a sharp knife, cut two intersecting slits (in a cross shape) approximately 1 inch -1½ inches (2.5 centimeters- 4 centimeters) in length in the foil.
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Prepare cake batter according to recipe instructions.
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Fill the cones with 4-6 Tablespoons (60 milliliters- 90 milliliters) of cake batter. The batter will drop to the bottom of the cone and look as though there isn’t enough batter, but there will be. Gently tap the cone to settle the batter at the bottom.
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Gently ease the ice cream cone bottom into the center of each cross in the tin foil. Repeat this process around the outside of the pan (it should fit about six cones). If there is remaining space in the center of the pan, place 1-2 slits and cones there as well.
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Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
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Allow to cool in the pan for 5-10 minutes, remove the cupcakes from the pan, and cool them completely on a wire rack.
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Prepare buttercream of choice and fill a piping bag fitted with a 1M tip.
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To ice the cupcakes, squeeze a dollop of icing in the centre of the cupcake. Then, pipe a loop around and over top of the center dollop to finish off your cupcake.
- Top with sprinkles and serve immediately, or store in the fridge in a sealed container for 2-3 days.
