Ice Cream Cone Cupcakes

5 Aug

Need I really say more?  Of course I will even though!!

Now, I know this idea is EVERYWHERE on the internet, but the secret truth is there is no ONE way to create this & you can use any kind of cupcake batter you desire to.   To me, that makes this project even more fun!!!

In my ice cream cone cupcakes I made a homemade confetti cupcake batter, a classic creamy buttercream frosting, and topped it with jimmie sprinkles!  Instead of cupcake liners, I used the ice cream cone (yes, I baked the cone with the batter inside).  You can use any ice cream cone: waffle cones or sugar cones works equally as well!

Instead of me going on and on about my adventures of creating these I thought I would just share with you the step by step of making these fun cupcakes!

Ice Cream Cone Cupcakes

Recipe yields 12 ice cream cone cupcakes

White Confetti Cupcakes

White cupcake adapted from Krystina Castella

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, seperated, room temperature

1  teaspoon vanilla extract

1 1/2 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk (any kind), room temperature

1/8 teaspoon cream of tartar

Shy 1/4 cup of rainbow jimmie sprinkles

  1. In a medium bowl, combine the flour, baking powder, and salt.  DO NOT COMBINE CREAM OF TARTAR.
  2. In your standing mixer with a very clean whisking attachment beat the egg whites on high speed until foamy.  With the mixer still on high, add the cream of tartar and continue beating until a stiff peak forms (for an explanation of what a stiff peak is click of the link).  with a rubber spatula, carefully transfer into a small bowl to later use.  Try not to mix it and make it un-foamy.
  3. After washing out your mixing bowl, beat the butter on medium speed until soft, about 2 mins.  With the mixer still on, add the sugar until light and fluffy, about 3 mins.  Add the egg yolks one at a time, beating after each addition.  Add the vanilla and beat until combined.
  4. With the mixer now on low, alternately add the flour mixture in thirds and the milk in half, starting and ending with flour.  Mix until just combined.
  5. Now, turn of the mixer and with a rubber spatula, stir in a little of the egg whites mixture into the batter to lighten it, then fold in the remaining white AND sprinkles until combined.  Do not overmix.

For the set up of the ice cream cone cupcakes

12 flat bottom medium ice cream cones

Confetti cupcakes batter

Vanilla Buttercream (recipe below)

Rainbow Jimmie Sprinkles

  1. Preheat the oven to 350 degrees.  Place ice cream cones upright in a standard cupcake pan.  Using a large  ice cream scoop, add 1 scoop of confetti batter into each cone, be careful to not fill the entire cone.
  2. Carefully place pan in your oven and bake for 20-25 mins, or until a toothpick inserted comes out clean.
  3. As the cupcakes are cooling, make the frosting.  Please allow Cupcakes to cool completely before frosting them, about 1 hour.
  4. Frost tops of ice cream cone cupcakes.  I used an extra large open star piping tip and a piping bag to make my swirls. And then top with more jimmie sprinkles!!!!
  5. Now..the best part…Eating them!!!!!!!!!! Enjoy

Creamy Vanilla Buttercream Frosting

1 cup unsalted butter, room temperature

4 cups of powdered sugar, doesn’t have to be pre-sifted

3 tablespoon milk, any kind and room temperature

1 1/2 teaspoon vanilla etract

  1. In a standing mixer, beat the butter and vanilla until smooth, about 2 mins
  2. Slowly add 2 cups of powdered sugar
  3. Add milk and mix until smooth
  4. Add the rest of the powdered sugar slowly until the desired thickness is achieved.

And remember, a cupcake WILL always help!

~Linnie

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