Recipe: Ice Cream Cone Cupcakes
makes 30 cupcake cones
(Recipe adapted from The Cake Blog)
You’ll need:
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
1 Tbsp vanilla
30 cake cones
4 cups buttercream frosting
8 oz semi sweet chocolate and 1/2 cup heavy cream for ganache (optional)
Cherries and sprinkles for garnish
Preheat oven to 350 degrees. Place cones in a cupcake pan, and set aside.
In a medium bowl, mix flour, baking powder and salt and set aside. Mix butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, and add vanilla. Alternate adding in dry ingredients and milk, starting and ending with the flour mixture. Fill the base of the cones with the batter and bake for 25-30 minutes.
In the meantime, prepare buttercream frosting. Once cooled, decorate, and enjoy!
To make the ganache (optional), heat heavy cream in small saucepan until boil. Place the chocolate in a small bowl, and set aside. Pour the hot heavy cream over the chocolate. After 2 minutes, mix together until blended. Let cool for 20-30 minutes, mixture will be thick but pourable. Pour 1 tablespoon over iced cupcake cones for the hot fudge look, and top with sprinkles and maraschino cherry.
