How to Make Ice-Cream Cone Cupcakes

These cupcakes look just like ice-cream cones, but they don't melt. Kids love them and they are a big hit at parties. While some similar recipes call for baking the batter in the ice cream cone itself, this can sometimes change the texture of the cone. The cone may taste stale or even soggy afterward. And occasionally the batter doesn't bake completely in the cone. But in this recipe the cake is baked first in cupcake liners, then later placed in the ice cream cones, creating a perfect balance of cake and cone.

Things You'll Need

• 24 Cupcake liners
• 1 cup (2 sticks) sweet butter, softened
• 1 cup superfine or baker's sugar (not granulated)
• 2 cups self-rising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 24 flat-bottom wafer ice cream cups
• 1 1/2 cups of confectioner's sugar
• 1/4 cup (1/2 stick) of sweet butter, softened
• 1/8 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• Sprinkles

Instructions

1. Preheat the oven to 350ºF.
   Line 24-cup muffin pan with paper baking cups.

2. Combine the softened butter, superfine sugar, flour, baking powder, and vanilla extract in a large bowl. With an electric mixer beat the mixture until smooth, about two minutes.

3. Spoon the batter into the muffin cups and bake for 20 minutes, or until the cupcakes spring back after being gently pressed.

4. Remove the pan from the oven and cool the cupcakes for five minutes. Then remove the cupcakes from the pan and cool them thoroughly on a rack. Peel off the paper baking liners and place the cupcakes inside the ice cream cones. They should fit easily.

5. To make the frosting, sift the confectioner's sugar into a medium sized bowl. Add the softened sweet butter and the pinch of salt. Beat until well combined, about one minute. Add the heavy cream and vanilla. Continue beating the mixture until it is very smooth, about three minutes.

6. Pipe the frosting on the cupcake in a swirl pattern to resemble ice cream. Shake sprinkles on the top for decoration.

Tips & Warnings

• Store cupcakes without frosting in an airtight container for up to two days.

Resources

• Read this Article in Spanish