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
ICE CREAM CONE CUPCAKES RECIPE
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize.
- In a large bowl, cream together the butter and sugar.
- Add the eggs one at a time, then add vanilla extract. Mix well to combine.
- In another large bowl, stir together the flour, baking powder, and salt.
- Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.
- Fold in 3 tablespoons of multicolored sprinkles.
- Fill the cones with batter 2/3 of the way. Do not overfill. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy.
- Gradually add the confectioners' sugar until combined.
- Remove half of the frosting and mix in the cocoa powder to the remaining frosting.
- Place the white frosting in 1 disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the 2 bags.
- Place them inside a separate, larger piping bag fitted with a large decorative tip.
- Pipe the swirl frosting on top of each cupcake.
- Top with sprinkles. Serve and enjoy!
Nutrition Facts : Calories 644 kcal, Carbohydrate 97 g, Cholesterol 96 mg, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, Sodium 387 mg, Sugar 65 g, Fat 26 g, ServingSize 12 cupcakes (12 servings), UnsaturatedFat 0 g
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 :
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.
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- Preheat oven to 350°F. Arrange ice cream cones, flat-bottomed sides down, in a 13- x 9-inch baking pan. Prepare cake batter according to package directions. Pour batter evenly into ice cream cones (about 3 scant tablespoons per cone).
- Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 28 to 30 minutes. Let cakes cool completely in baking pan, about 25 minutes.
- Beat cream cheese and butter in a large bowl with an electric mixer fitted with a paddle attachment on high speed until creamy, about 1 minute. With mixer running on low speed, gradually add powdered sugar, cocoa, and vanilla, beating until just combined, about 1 minute. Increase speed to medium-high; beat until fluffy, about 3 minutes. Transfer frosting to a ziplock plastic bag fitted with a large star piping tip. Pipe frosting onto tops of cooled cupcakes. Garnish with sprinkles.
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