ICE CREAM CONE CUPCAKES
Make and share this Ice Cream Cone Cupcakes recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 38m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Prepare batter for cupcakes per instructions on the box.
- Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
- Place the cones on a baking sheet and bake for 15 to 18 minutes.
- Cool and frost, then decorate with sprinkles as desired.
ICE CREAM CONE CUPCAKES
How to make Ice Cream Cone Cupcakes!For the swirl icing as pictured you will need disposable piping bags and a Wilton 2D tip or similar. Of course, you can always just skip the swirl and just spread the frosting on top of your cupcakes, too!
Provided by Sam Merritt
Categories cupcakes
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F (175C) and place ice cream cones upright in a cupcake pan. I just place my cones directly in each cupcake cavity and don't have problems with it falling over but if you're worried about that, just use foil to support the base of each ice cream cone (you can see I did this in the bottom right cone in the photo in the post as an example).
- Combine butter, canola oil, and sugar in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition and then stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. Halfway through stirring in the flour, add sprinkles, if using. The batter should be smooth and completely combined, but avoid over-mixing.
- Evenly divide batter into your prepared ice cream cones (I use an ice cream scoop to neatly portion the batter), filling each ice cream cone ¾ of the way full (I fill mine to the first ridge in the cone, see second photo in post. Do NOT overfill) and bake on 350F (175C) for 20-23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake or they will be dry!Always be careful transferring your cupcake pan to and from the oven so that the ice cream cones don't topple over.
- Allow cupcakes to cool completely before frosting.
Nutrition Facts : ServingSize 1 ice cream cone cupcake, Calories 325 kcal, Carbohydrate 50 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 44 mg, Sodium 183 mg, Fiber 1 g, Sugar 37 g
ICE CREAM CONE CUPCAKES
These cute cupcakes are fun for everyone! Make them for parties or other times when you just want an easy cupcake! Top with desired icing or just eat plain!
Provided by CupcakeGirl
Categories Desserts Cakes Cupcake Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
- Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
- Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 19 g, Cholesterol 16 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 133.4 mg, Sugar 9 g
NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY
Here's what you need: brownie mix, strawberry cake mix, vanilla cake mix, ice cream cones, unsalted butter, powdered sugar, vanilla extract, milk, maraschino cherry, sprinkles
Provided by Betsy Carter
Categories Snacks
Yield 36 cones
Number Of Ingredients 10
Steps:
- Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
- Preheat oven to 350˚F (180˚C).
- Place cones in each well of muffin tin.
- Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
- Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
- In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
- Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
- Top with cherries and sprinkles.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 32 grams
ICE CREAM CONE CUPCAKES
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
- Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.
CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
CONE CUPCAKES
My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.
Provided by Carol
Categories Desserts Cakes Cupcake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
- Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 19 g, Cholesterol 26.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 116.8 mg, Sugar 9 g
ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
ICE CREAM CONE CUPCAKES
I didn't know if anyone has posted these or not so I thought I would. These make great birthday party cupcakes. These are so easy to make and something that both kids and adults love. I like it because there is no worry of a kid eating the paper around the cupcake, they can just eat the cone, and it is much cleaner than cupcakes, as the crumbs are still in the cone, not in the paper wrapper or on the floor! Make sure to use flat bottem ice cream cones, not the rounded sugar cones or they won't sit up right to be baked. You can use any flavor of cake mix. I usually make two different flavors of cupcakes to choose from. I recently brought these to a potluck and they were the hit of the party! Enjoy!
Provided by LDSMom128
Categories Dessert
Time 50m
Yield 24 Cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl combine the cake mix, eggs, water, and oil. Use a hand mixer and mix until well comined, for about 3 minutes. Scrape the bowl down using a rubber spatula to make sure that the mix is well combined.
- Using an ice cream scooper, pour 1/ 1/2 scoops of cake batter to each individual ice cream cones, which should be about 3/4 full. Don't fill to high or the batter will overflow onto the outside of the cones.
- Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
- Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.
Nutrition Facts : Calories 472.6, Fat 21.7, SaturatedFat 3.7, Cholesterol 52.9, Sodium 383.5, Carbohydrate 65.5, Fiber 0.6, Sugar 47.8, Protein 4.2
ICE CREAM CONE CUPCAKES TUTORIAL RECIPE
These Ice Cream Cone Cupcakes are so simple to make. They only require a few simple ingredients, and taste absolutely amazing. If you need a quick and delicious birthday or summer treat, we highly recommend these.
Provided by Elyse Ellis
Categories Dessert
Time 25m
Number Of Ingredients 3
Steps:
- Take a cone out of your package, and trace the bottom of it 12 times onto your aluminum pan. Make sure they are evenly spaced.
- Cut out each circle using a razor blade. Place an ice cream cone in each hole. Place the aluminum pan on top of a baking sheet.
- Prepare cake mix as directed on box. Fill a plastic bag with prepared cake batter and cut a hole in one of the bottom corners. Squeeze cake batter into cones, filling it 3/4 of the way full. Be sure not to fill your cone over the edge of the cone or it will overflow when baking.
- Place baking sheet with cones in the oven and bake as directed on box. Most cupcakes using cake mixes are baked at 350 degrees F for 18-20 minutes. When they start getting golden brown on top, they are done!
- Pull baking sheet out of the oven and let cool completely.
- Put frosting into a plastic bag, cut off the corner and squeeze on top of cooled cupcake cones. Top with fun sprinkles.
Nutrition Facts : Calories 171 kcal, Carbohydrate 29 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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