Remember my friend Sarah? Whose departure from this country prompted the legendary cow cake? (Long story, don't ask). And who was not appeased by my recent no-bake recipe for her limited kitchen? Well she's baaaaaaaaaack - and how to celebrate? With baked goods, of course.
And since maturity isn't what we're known for - what better way to celebrate than with every five-year-old birthday boy's dream: ice cream cone cupcakes!
They make a great impression (not for a sophisticated crowd), but they're really so simple to do: you just bake the batter right inside the cupcakes, and then frost and decorate - and you're good to go!
I went with a very basic vanilla cupcake (recipe at the end of the post) and used a store-bought frosting and sprinkles - simple, quick and delicious!
I carefully laid the cones out in a muffin pan. Though the back of the cone box said I should wrap the bases in foil to keep them upright, I was far too impatient to actually do that. Instead I relied on a steady hand and a little prayer.
I filled the cups up about half-way, using an ice cream scoop to make some attempt at them coming out even. Of course, they still weren't. I also had a little extra batter, so I made another 4 cupcakes in a pan (you can see them in the back here).After baking, I let them cool for a while in the muffin pan (because taking them out would have made it difficult to balance on the cooling tray). You can see the slight differences in height here - but the good thing about frosting, is it covers up your flaws!I gave each cupcake a layer of vanilla frosting, and a handful of sprinkles - voila - Ice Cream Cone Cupcakes, no freezer required. These were very cute, and really not more time consuming than regular cupcakes. However I did make these the day before they were eaten - and the difference in the crispness of the cone was huge. By the second day the cones were soft and chewy - and tasted a little stale. This is definitely a 'morning-of' recipe, but luckily, they don't take up too much time.
Tip of the Day: Try as hard as possible to keep your cupcakes the same height - not just for uniformity - but because you need them to finish baking at the same time as well!
Ice Cream Cone Cupcakes:
12 flat bottomed cones
1 cup flour
3/4 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening, room temperature
1/2 cup milk
1/2 tbsp vanilla
Store-bought or homemade vanilla frosting
Mix together the flour, sugar, baking powder and salt in the bowl of a mixer.
Add in shortening, milk, vanilla and egg. Beat until well mixed.
Fill cones half-way up - allow to settle before baking.
Bake 25 minutes at 350 degrees.
Cool completely before frosting.