Tuesday, September 10, 2013

Ice Cream Cone Cupcakes

I've been reading more and more about ice cream cone cupcakes, where you pour the batter in the cone and bake it.  I was a little dubious about how they would turn out, but I'm happy to say that I finally made them, and they're amazing!

I just know you will love these treats, because they're adorable and super easy to make.  You can use a store-bought mix or your favorite homemade recipe, and you can play around with different frosting flavors.  I used vanilla cake batter in mine (the recipe can be found here).

To stabilize the cones when you bake them, you can place them in a muffin or cupcake tin, like so:

I'm not sure why I did the every other hole layout, but you don't have to be like me - you can just put a cone in every opening.

Pour the batter into the cone, leaving room at the top for expansion.  You might have to play around with this a little...I ended up putting batter about halfway up the cone.

Bake for the same amount of time you would for cupcakes, but I recommend that you keep an eye on them for the last five minutes in case they start to over-brown.

Let them cool, and frost!  I used a pink lemonade recipe (found here), and piped it on with a jumbo closed star tip, but I think you could use any tip, or apply it by hand, and it would look lovely.

Here's one cut in half, so you can see what the inside looks like:

I added rainbow sprinkles to mine, because sprinkles make my heart sing (ha!) though you can use any sprinkles you like.  If you're a fellow sprinkle lover, check out my marshmallow treats with sprinkles here.  They were gone in a flash, so make sure to stash some away for yourself!

NOTE: the cone gets soggy fairly quickly, so I would recommend making them the day you plan to serve them.

- Sugar Baby

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