Blast from the Past: Cake Ice Cream Cones Recipe | Ice Cream Cone Cupcakes
Cake Ice Cream Cones Recipe | Ice Cream Cone Cupcakes - Paula is sharing birthday cake ideas easy with her ice cream cone cupcakes with cake mix. It's the cutest birthday party dessert idea!
Click here to SUBSCRIBE to my channel:
------------------------
Cake Ice Cream Cones Recipe:
------------------------
For more kid-friendly recipe videos, click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables:
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
How To Make Ice Cream Cone CUPCAKES!
These are PERFECT for Summer!
Buy My Book:
SUBSCRIBE ►
--------------------------------------------------------------------------------------------
*MERCH:
--------------------------------------------------------------------------------------------
FOLLOW ME HERE:
Facebook:
Twitter:
Instagram:
TikTok: RosannaPansino
--------------------------------------------------------------------------------------------
THE THINGS YOU'LL NEED:
For the Cake:
3 Tablespoons unsalted butter, melted
1/2 Cup granulated sugar
1 large egg
1/2 Teaspoon almond extract
1/4 Cup coconut milk
3/4 Cup self-rising flour
1/2 Cup sweetened shredded coconut
Decorations:
12 Waffle ice cream cones (or flat bottom ice cream cones)
Buttercream Frosting
2 Cups powdered sugar (to thicken frosting if needed)
3/4 Cup dark chocolate
Rainbow nonpareils
12 maraschino cherries
--------------------------------------------------------------------------------------------
I had so much fun #Baking these #IceCream #Cupcakes! They are perfect for Summer and the 4th of July Holiday! They are a dessert that looks like a different dessert! I used a lot of tips and tricks to decorate these, but they are actually really easy to do!
What other videos would you like to see? Subscribe for more videos!
This is not a sponsored video. All products purchased by me.
Ice Cream Cone Cupcakes | Cupcake Cones | No Egg No Milk No Butter Cake
Eggless Vanilla Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These VEGAN VANILLA AND CHOCOLATE ICE CREAM CONE CUPCAKES are so easy to make. These ice cream cones are filled with vanilla or chocolate cupcakes are perfect for a birthday party.
Makes 12 cupcake cones.
✅ Ingredients:
3/4 cup (150 g) Superfine Granulated Sugar
1 cup (240 ml) Water, room temperature
1/3 cup (80 ml) Vegetable Oil
1 tbsp (15 ml) Vanilla Extract
1 ½ cup (210 g) All-Purpose Flour
1 tbsp (12 g) Baking Powder
1/8 tsp Salt (1 pinch)
1 tbsp (7 g) Cocoa Powder
Bake at 350oF (180oC), rack middle position, 25 minutes, or until toothpick inserted in the middle of cake comes out clean.
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
✅ Printable recipe on my website:
✅WATCH NEXT:
More No Egg No Milk No Butter Cupcakes :
✅Please subscribe to my channel for more videos:
✅Instagram:
#icecreamcupcakes #egglesscupcake #vegancupcake #conecupcakes
Ice cream cone CUPCAKES tips and tricks
Ice cream cone cupcakes tutorial! Learn from my tips, tricks, and even my mistakes, how to easily make these ice cream cone cupcakes. How do I get them not soggy? How do I bake them without them toppling over? How do I transport them? I'll answer all these questions in my tutorial!
Bake cupcakes at 350 degrees Fahrenheit for 15 to 20 minutes. Start checking at 15 minutes. Prick with toothpick, if it comes out clean they’re done, if it comes out wet, give it some more time.
Easy chocolate ganache drip:
My vanilla buttercream recipe is also on my channel.
How to hold and use a piping bag:
Doctored cake mix tutorial:
Here are some Amazon links where you can find and purchase these products that I used in my video:
Check out my Amazon store front for all the cake decorating supplies that I use. *earns commissions
You can check out my new book release, Icing On Top: buttercream exclusive cake decorating, on Amazon:
Follow me on Facebook:
Or Instagram: Instagram.com/icingontopbeckyscakes *Becky Beverly is part of an affiliate network and receives compensation for sending traffic to partner sites.
A Cupcake in an Ice Cream Cone!
These ice cream cone cupcakes are so cute and incredibly easy to make! My recipe includes tips for substituting your favorite cake flavor and frosting.
Recipe:
Ingredients
12 flat bottomed ice cream cones
¼ cup unsalted butter softened to room temperature (56g)
¼ cup canola or vegetable oil (60ml)
¾ cup sugar (150g)
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour (185g)
1 ½ teaspoon baking powder
¼ teaspoon salt
⅔ cup buttermilk* (160ml)
3 Tablespoons colored sprinkles or quinns (not nonpareils) optional
Ice Cream Cone Cream Cheese Frosting
½ cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese (brick-style, not spreadable) softened (226g)
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups powdered sugar (500g)
¼ cup cocoa powder (33g)
1-3 Tablespoons heavy cream or milk if needed
Additional sprinkles for serving optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Cupcake pan (Affiliate Link):
Piping bags (Affiliate Link):
Ateco 846 tip (optional) (Affiliate Link):
Instructions
00:00 Introduction
00:23 Preheat oven to 350F (175C) and place ice cream cones upright in a cupcake pan. I just place my cones directly in each cupcake cavity and don’t have problems with it falling over but if you’re worried about that, just use foil to support the base of each ice cream cone (you can see I did this in the bottom right cone in the photo in the post as an example).
00:36 Combine butter, canola oil, and sugar in a large bowl and use an electric mixer to beat until creamy and well-combined.
01:33 Add eggs, one at a time, beating well after each addition.
01:50 Stir in vanilla extract.
02:08 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
02:33 Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. Halfway through stirring in the flour, add sprinkles, if using. The batter should be smooth and completely combined, but avoid over-mixing.
04:30 Evenly divide batter into your prepared ice cream cones (I use an ice cream scoop to neatly portion the batter), filling each ice cream cone ¾ of the way full (I fill mine to the first ridge in the cone, see second photo in post. Do NOT overfill) and bake on 350F (175C) for 20-23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake or they will be dry!Always be careful transferring your cupcake pan to and from the oven so that the ice cream cones don't topple over.
06:52 Allow cupcakes to cool completely before frosting.
Ice Cream Cone Frosting
Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
Sprinkle salt evenly over the butter/cream cheese mixture and add vanilla extract. Stir well to combine.
Gradually, with mixer on low speed, add powdered sugar until all sugar has been combined. If using a stand mixer, be sure to scrape down the sides and the bottom of the bowl to ensure all ingredients are incorporated.
07:12 Remove approximately ½ of the frosting to a separate container and add cocoa powder to the remaining frosting. Stir until cocoa powder is well-incorporated and icing is even in color. If frosting is too thick, add a splash of heavy cream or milk to thin it.
08:10 To decorate your cupcakes, place your white frosting in one piping bag and your chocolate in another. Snip the end off of each disposable piping bag and place both piping bags in a separate (preferably larger) piping bag that's been fitted with a Wilton 2D (or similar, I also like the Ateco 846) tip.
09:05 Always squeezing from the top, squeeze your frosting onto a plate or into one of your used frosting bowls until both colors are evident when you are piping.
09:40 Pipe vanilla/chocolate swirls on top of each cupcake — remember that the frosting is pretty sweet so don’t go overboard with the amount of frosting per cupcake, 2 swirls is usually plenty!
10:25 Top with sprinkles if desired and serve.
Notes
*If you don’t have buttermilk on hand you can follow this recipe for an easy buttermilk substitute:
Facebook:
Instagram:
Pinterest:
Email List:
Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes are the most adorable dessert that will bring a smile to everyone’s face. Made using a simple box cake mix, and sprinkled with cheer (and colorful sprinkles), you will enjoy celebrating with these fun treats.
FULL RECIPE HERE: