Secrets from the Cookie Princess: Ice Cream Cone Cupcakes

Friday, August 2, 2013

Ice Cream Cone Cupcakes

Is it ice cream? Is it cake? Better still, is that fluffy buttercream frosting? I had a flashback to a time when my mom made these amazing cupcakes in ice cream cones. I can't remember if it was for a birthday party, a school treat, or just because, but I remember thinking they were so awesome. My mom was pretty creative with cake and had a talent for decorating cakes that I just failed to get the hang of (my sister inherited that gene). But as I remembered these cupcake cones, I knew they were something that even my lack of skill could pull off. Tasty vanilla cupcake batter is poured into ice cream cones (the flat bottomed cake cones) and baked up to golden and fluffy. Topped high with chocolate buttercream made to look like soft serve ice cream and dusted with confetti style sprinkles, these cupcakes not only brought back memories, but also brought smiles to my friends faces when I shared these at a party.

The recipe for the actual cupcakes is the vanilla cupcake recipe from Brown Eyed Baker I've used before. And the buttercream frosting comes from Anne Byrn's book Cupcakes! from the Cake Mix Doctor. And the method, well, that was all Mom's, although I did poke around on the internet and found a few different ways of keeping the cones upright in the oven. Some of these ideas are pretty creative, but also a little labor intensive. I did it the way Mom did, put each cone in a well of a cupcake pan and carefully placed them in the oven. Take your time and be careful and you won't knock them over. I did have a small problem with overflow because I put a little too much batter in each cone. From my recipe for 12 regular cupcakes, I made 14 cones, but I probably should have made 16. You can use whatever cupcake recipe you like, just be sure to adjust for about 33% more cones that you would normally get standard cupcakes. The frosting is fluffy and just heavenly. Perfect chocolate flavor, smooth creamy texture and piped on just beautifully using my biggest icing tip. I'll make this frosting again for cakes or other cupcakes. Maybe even brownies. The cupcake cones are a great treat for summer parties and will be a big hit with little kids and big kids. Dave was tickled by the idea and I was just happy to channel another one of Mom's tasty ideas.

Ice Cream Cone Cupcakes

Ingredients for the cupcakes

1 1/2 cups flour
1 cup sugar
2 Tablespoons cake enhancer, optional
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons butter, softened
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature
1 1/2 teaspoons vanilla extract
16 cake-style ice cream cones

Whisk together flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with a paddle attachment.

Add butter, sour cream, egg, egg yolks and vanilla. Beat at medium speed until smooth and satiny (about 30 seconds). Scrape sides of bowl with a spatula and mix by hand until all the flour is incorporated and batter is smooth.

Arrange cones in a cupcake tin, one in each well. Measure approximately 1/4 cup batter into each cone, tapping gently to distribute to the bottom of each cone. Very carefully, move pan to oven, taking care not to topple the cones.

Bake at 350 degrees F for 20-22 minutes until domed and set, and a tester inserted in the center comes out clean.

Remove from oven and let cool completely before frosting.

Ingredients for frosting

1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
3-5 Tablespoons milk
1 teaspoon vanilla extract
sprinkles, for decoration

In the bowl of a stand mixer fitted with a whisk attachment, beat butter and cocoa powder on low speed until combined, about 30 seconds.

Sift powdered sugar and gradually add to the mixing bowl, increasing speed to low once all is incorporated. Add 3 Tablespoons milk and vanilla extract, then increase speed to medium. Add additional milk to get desired consistency. Increase speed to high and beat for another 3-5 minutes until fluffy.