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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.
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.
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!
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!
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
- 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
- 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.
- 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.
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