ICE CREAM! ....kinda .....sorta.... ok, not so much! These are so much fun and EASY!! I've made the cone cake pops but these are even more of a fav! Benny and I were assigned dessert for Trent's birthday. I've been wanting to make these so it was perfect.
FOR CUPCAKES:
12 SUGAR CONES
1 1/2 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/2 TSP SALT
1/2 CUP UNSALTED BUTTER, ROOM TEMP
1 CUP SUGAR
3 LARGE EGGS
1 1/2 TEASPOONS PURE VANILLA EXTRACT
3/4 CUP MILK
FOR DECORATING:
SWISS MERINGUE BUTTERCREAM
GEL-PASTE FOOD COLOR
MELTED CHOCOLATE
CHOPPED ROASTED PEANUTS
MARASCHINO CHERRIES
ASSORTED CANDY SPRINKLES
STEP 1: Heat oven to 350°F. Remove center of a 12-inch tube pan and cover 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.
STEP 2: 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. Beat in vanilla, add flour mixture in 3 batches, alternating with milk. Beat until completely combined between flour & milk! Fill each cone with 2-3 tablespoons of batter. Bake rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes. Transfer pan to a wire rack to cook completely.
STEP 3: Fill each cone with 2-3 tablespoons of batter. Bake rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes. Transfer pan to a wire rack to cook completely.
STEP 4: Decorate Cupcakes: Tint the buttercream pink with gel paste food color. 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. Decorate with nuts, cherries & sprinkles. Serve immediately!
Happy 32nd birthday Trent! WE LOVE YOU!!
