How To make Ice Cream Cone Cupcakes
18 1/4 oz Chocolate cake mix
1 1/4 c Water
1/2 c Oil
3 Eggs
30 Small flat bottom cones
ICING:
5 c Sifted powdered sugar
3/4 c Shortening
1/2 c Butter or margarine, soft
2 1/2 tb Milk
1 1/4 ts Almond extract
Assorted sprinkles & candies
Preheat oven to 350. In large bowl, combine first 4 ingredients according to cake mix package directions. Fill each cone with about 2 1/2 tbsp of batter. Place cones about 3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bowl until smooth. Ice each cupcake with about 1 tbsp icing. Before icing hardens decorate with candy and/or sprinkles. Store in airtight container. Source: Quick Gifts of Good Taste
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Ice Cream Cone Cupcakes ???? #cakedecorating #shorts
Ice Cream Cone Cupcakes
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Ice Cream Cone Cupcakes
How to make Ice Cream Cone Cupcakes
Do you like ice cream? Do you like Cupcakes? What about a cupcake that looks like a traditional 99 flake ice cream. It's a cupcake baked inside an ice cream cone. Topped with delicious buttercream and decorated with sprinkles, hundreds & thousands, finished off with a Cadburys flake or twirl chocolate. This is a visual treat and will have your friends smiling at its ingenuity. an easy to follow baking tutorial for something looking to make a cupcake that looks a bit different. This video baking tutorial is perfect for beginners attempting to make a cupcake.
RECIPE:
Ice Cream Cone Cupcakes
TIMINGS:
Prep Time: 10 mins.
Cooking Time: 20 mins.
Total Time: 30 mins.
SERVINGS:
Serves 12 people.
INGREDIENTS:
The Cupcake.
• 12 flat bottomed ice cream cones.
• ¾ cup (175g/6oz) butter, softened.
• ¾ cup (175g/6oz) sugar.
• 1 teaspoon of vanilla extract.
• 3 eggs.
• 1 cup (175g/6oz) self-raising flour.
(if using plain add 2tsps of baking powder).
The Buttercream
• ⅔ cup (150g/5oz) butter, softened.
• 2 ¾ cups (350g/11 ½oz) icing/powdered sugar, sieved.
• 1 - 2 tbsps milk or water.
• ½ tsp of vanilla extract or flavour of choice.
To Decorate
• Sprinkles.
• 4 chocolate flakes cut in ⅓’s.
• Chocolate or strawberry sauce (optional).
METHOD:
1. Preheat the oven to 160c Fan/180c/350F/ Gas mark 4.
2. Place the ice cream cones into a cupcake tin.
3. In a medium-size bowl add all the ingredients for the cupcakes.
4. Mix for about 1-2 minutes until all the ingredients are combined.
5. Fill the ice cream cone up to about ¾'s full.
6. Bake in the oven for about 20-25 minutes.
7. Allow to cool for half an hour before decorating. Pierce a tiny hold in the bottom of the cone to allow steam to escape and prevent soggy bottoms.
8. To make the buttercream: Place room temperature butter in a medium-size bowl and whip for about 5 minutes until butter changes colour to white.
9. Start to add the icing sugar - two tablespoons at a time and whip for one minute before adding another two and whipping again. Do this until all the icing sugar is used up.
10. Add the milk or water and the vanilla extract.
11. Whisk for another 2 minutes at a low speed this helps to reduce the number of air bubbles in the buttercream.
12. To decorate: Place the buttercream in the piping bag with your favourite icing tip - I’m using a #1B Wilton tip.
13. If your cupcakes have risen too high, cut the top off with a knife to make them flat.
14. Pipe a swirl on the cupcake - building it up to the height you want, decorate with sprinkles and a ⅓ piece of chocolate flake.
STORAGE:
These cupcakes (without buttercream) will stay fresh in an airtight container for up to two days. Make sure they are fully cool before storing or you will have soggy cupcakes.
Mmm Scrummy!!!
Ice Cream Cone Cupcakes
A cupcake in an ice cream cone! ????????????
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Neapolitan Ice Cream Cone Cupcakes
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Here is what you'll need!
Neapolitan Ice Cream Cone Cupcakes
Servings: 36
INGREDIENTS
Brownie mix, plus box ingredients
Strawberry cake mix, plus box ingredients
Vanilla cake mix, plus box ingredients
36 cake ice cream cones
1½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1½ teaspoons vanilla
3-5 tablespoons milk
Maraschino cherries, optional, to serve
Sprinkles, optional, to serve
PREPARATION
1. Preheat oven to 350˚F (180˚C).
2. Place cones in each well of muffin tin.
3. In separate bowls, prepare brownie, strawberry cake, and yellow cake mixes per box instructions.
4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla and 3-5 tablespoons milk until you reach thick and smooth consistency.
7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
8. Top with cherries and sprinkles.
9. Enjoy!
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Birthday Cake Ideas: How to make cupcakes in ice cream cones
Birthday Cake Ideas: How to make cupcakes in ice cream cones
These cupcake cones might be the most delicious optical illusion you'll ever taste. Professional baker and author Liv Hansen for Betty Crocker shows how to make these clever cupcake ice cream cones.
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