These cute vintage Ice Cream Cone Cupcakes remain a favorite for kids of all ages. They can be made in any flavor you like and decorated to celebrate the occasion.
Ice Cream Cone Cupcakes are for Kids of All Ages
I've been making these fun ice cream cone cupcakes since I was a little girl. They're sort of a novelty dessert and one that I can't resist since you get to eat the whole thing with no waste. Through the years, I've seen several variations. Some cupcakes are made in sugar cones, and then some bakers like to turn them upside down in muffin liners with the cone on top. They're super cute when made that way and they bake a little wonky as if the "ice cream" a.k.a. cake batter has melted. These flat bottomed cones don't require a special rack, but please note sugar cones will need a rack to stay upright in the oven and for displaying.
Helpful Tips
- It may be tempting but, don't overfill the cones. Think just slightly over halfway to keep the cake contained as it bakes.
- As I said previously, you can have fun with these and make them using any flavor of cake that you like.
- A muffin pan, covered with aluminum foil will help stabilize the cupcakes for moving in and out of the oven.
- Use any edible decorations you like on the tops to suit the occasion.
- After years of making these, I think they're best made and eaten the same day. Otherwise, the cone can become a little chewy.
- Other cupcake recipes you may like to try are my ever popular Banana Pudding Cupcakes that are always a favorite at picnics, for tailgating and parties.
- These Strawberry Shortcake Brownie Cupcakes are perfect for an easy and impressive single serving dessert.
- Cinnamon Caramel Macchiato Cupcakes can be enjoyed with a cup of coffee or for dessert any time of day.
- You may also like these Lime Cupcakes from The Novice Chef.
Make Ice Cream Cone Cupcakes in the Microwave
You read that right, these cupcake cones can also be made in the microwave.
This is what you do:
- Place 4 flat bottomed cones on a platter or plate leaving space between.
- Fill cone halfway with cake batter.
- Microwave in a 1000w microwave for 60-90 seconds or until a toothpick inserted into the center comes back clean.
- Cool then ice and decorate as you wish.
- The same rule applies, they're best eaten the day they're made.
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Helpful Kitchen Items:
Ice Cream Cone Cupcakes
Ingredients
- 1 15.25 oz box yellow cake mix plus eggs, oil and water to prepare
- 30 regular flat bottomed ice cream cones
- 1 8 oz block cream cheese softened
- ½ cup salted butter softened
- 2-4 Tbsp heavy cream
- 1 tsp pure vanilla extract
- 4 cups powdered sugar
- assorted jimmies and sprinkles for decorating
Instructions
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To make cupcakes: Preheat oven to 350°F. In a medium size mixing bowl, use an electric mixer to beat together cake mix, oil, water and eggs as called for on package.
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Cover 3 standard muffin pans with foil. Cut an "x" into the center of each cup to form a holder. Arrange ice cream cones in each cup. (If you have an oven safe ice cream cone holder, skip this step) Use a measuring cup or scoop to fill cones slightly above halfway with batter.
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Bake for 12-15 minutes or just until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
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To make the frosting: In a medium size mixing bowl, cream together cream cheese, butter, 2 Tbsp cream and vanilla. Lower the speed of mixer and gradually add powdered sugar. Add additional cream 1 Tbsp at a time to spreading consistency, if needed.
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Frost cooled cones and decorate with jimmies or sprinkles, as desired.
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Serve immediately. Cupcakes are best eaten the day they're made.
Notes
- You can use any flavor of cake mix you like.
- You may also opt to use premade canned frosting in various flavors.
- To make in a microwave this is what you do:
- Place 4 flat bottomed cones on a platter or plate leaving space between.
- Fill halfway with cake batter.
- Microwave in a 1000w microwave for 60-90 seconds until a toothpick inserted into the center comes back clean. (Adjust time based on the wattage of microwave used)
- Cool then ice and decorate.
- The same rule applies as baked, they're best eaten the day they're made.
Nutrition
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