Frosted Cupcake Cones Recipes

BEARY FUN CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Cool completely, about 1 hour.
• Frost with frosting and decorate. Store loosely covered.

FROSTED CUPCAKE "SUNDAE" CONES

Steps:

• Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.
• Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.
• Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.
• Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).
• Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.
• Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.
• Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.

DEVIL'S FOOD CUPCAKE CONES

Steps:

• Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
• Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
• Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

GHOSTLY CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes; arrange jimmies and sprinkles on frosting as desired to create facial features.

ROSE CUPCAKE CONES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
• With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
• Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
• For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

CANDY-TOPPED CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
• Frost with frosting and decorate. Store loosely covered.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

CHOCOLATE CUPCAKE CONES

Steps:

• Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,