This post may contain affiliate links and I will be compensated if you make a purchase after clicking through my links See Full Disclosure Here
When we were growing up my mother would make ice cream cone cupcakes. Everyone thought they were so cool, including me! I recently found an old newspaper clipping, circa 1982, with a recipe for Party Cones (a.k.a Ice Cream Cone Cupcakes). I found this article a few months ago and have painfully waited to attempt them.
To me, this a fun, must try desert. Kick off the Memorial Day holiday with this mess free, or should I say melt free
Cupcake Ice Cream Cone!
I started to make these late this morning, without a lot of time. I quickly made the store bought batter (sorry if that offends you but they make Duncan Hines/Betty Crocker for a reason 🙂 I quickly filled each cone with batter – 2/3 full as per the recipe. Pre-heated my oven (i thought to 350 degrees F) and then even took some photos and optimistically posted pictures of my batter filled cones. I thought this was going to be super easy.
1st try
I mean, I make intricate Italian cookies with my eyes closed, how hard could a batch of ice cream cone cupcakes really be? Well, honestly, not as easy as I thought! I completely messed up the first batch. Say what?! Oh yeah, when I checked on them, they were overflowing and the tops were really brown. Then I noticed the oven was not on the correct temperature. I pulled them out after 20 minutes, turned off the oven and then I had to ran out the door. On my way back home, I stopped for a new box of cones and then returned back home to 12 sunken, half baked cupcake cones. I was so bummed and then I trashed the evidence, totally forgetting to take a picture or two (sorry!).
Luckily, I had an extra box of vanilla cake mix and set out to do it again. This time taking my time, and doing a quick internet search to see what I might have done wrong. the first time. I couldn’t find any helpful tips, other than what I knew, fill them 2/3 to the first rim. I decided to only cook a few cones this time, again filling 2/3 of the cone and popped them in the oven at 350 degrees F! Filling them less and only cooking a few, they still overflowed, but they did cook through.
Overflowing again!
Split cone cooked through
And so, I tried a few more, filling just less than 3/4. I even had a “little” help the third time around, a little helper. She must be my good luck charm (my lil helper) because this batch came out perfect! I made the rest and was done!
3rd try…
..worked like a charm!
The next challenge was frosting these cupcakes to look like like Ice Cream Swirls. I wanted my first attempt at this to be easy, so I used plain store bought vanilla frosting. I did however, enhance it with confection sugar and vanilla extract. I spotted this tip somewhere online. I used a Wilton Cupcake plastic decorating bag with tip (star tip size 1m). I started on the outside counterclockwise, then worked my way in, and when I got to the center just pulled it up for the ice cream effect. Then sprinkled with sprinkles!
Working outside in…
Even though they gave me a bit of a challenge, I am very proud of these Cone Cupcakes and how the final product turned out. I hope that you will give them a try!
NOTE: I used JOY CUPS Ice cream cones!
Ice Cream Cone Cupcakes
Ingredients
- 1 Box of Cake Mix
- 2 Containers of Frosting - flavor of choice
- 3/4 cups of Confection Sugar
- 2 teaspoons of vanilla extract or vanilla powder
- Sprinkles for decoration
- 18-24 Flat Bottom Ice Cream Cones small work better than large
- 1 Disposable Wilton Cupcake Decorating Kit with metal tip size 2M ziplocks also work
Instructions
- Pre heat oven to 350 degrees F. Prepare cake mix according to the directions.Place cones in a muffin pan or mini muffin pan* not too close together ( 6 cupcakes per 12 sheet). Using spoon fill the cones under the first rim (not quite 3/4 full)*. Gently tap the cones to help the batter settle to the bottom. Carefully place in oven - middle rack - for 15-20 minutes - remove when done and repeat. Let all the cupcakes cook completely.
FROSTING
- Remove room temperature frosting from containers and place in mixing bowl with confection sugar and vanilla extract. Beat the frosting for at least 3 minutes or until the icing is stiff but not sticky
- Prepare the pastry bag according to the instructions and begin piping the frosting in a counter clockwise motion, working from the outside to the center.Garnish with sprinkles. Store the same way you would store any cupcakes.
Notes
I opted for the semi-homemade version! TIPS:
1. I found mini muffin pans worked best for the size cones I used and there wasnt too much wiggling. Also, I made half the amount of cupcakes in each pan.
2.Do a small test batch before you bake all cones/cupcakes - you'll get a better idea of how much to fill or not to fill