Ice Cream Cone Cupcakes
If you ever want to impress a roomful of kids, or in my case, your co-workers, make a tray of these adorable cupcakes.
They’re ridiculously easy to make, especially if you take a few shortcuts.
The question I got the most after sharing these was ‘So you just put the cones in the oven and they didn’t burn?’ The short answer is yes, but I have no idea why.
The next question was ‘How did you get them to stand up?’ The answer to that question is muffin tins. They are a wonderful thing, but I don’t recommend the silicone type for this project.
I followed this recipe, which is a basic vanilla cake and used store-bought cones, vanilla buttercream frosting and pretty sprinkles and candied cherries.
You could also follow this recipe, which basically means picking up cake mix, the flat-bottomed ice cream cones and the frosting of your choice.
The trick with these cupcakes is not to overfill the cones, it doesn’t take much batter for them to puff up and fill the cones, or spill over the edge.
Cones should be less than two-thirds full of batter so they don't overflow while baking.
After my first batch came out of the oven, I found myself spooning some of the batter out of the next batch of cones to help prevent more overflowing.
Pre-frosting cupcakes.
After they cooled, I just piped the frosting on using a star tip and added sprinkles and candied cherries until I had a variety of ‘ice cream shop’ looks.
These were so impressive, I’m really starting to think about trying one of the other ‘cupcakes that look like something else altogether’ recipes.