ICE CREAM CONE CUPCAKES
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
- Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
CHOCOLATE CUPCAKE CONES
I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CUPCAKE BAKED IN ICE CREAM SAFETY CONE
Make and share this Cupcake Baked in Ice Cream Safety Cone recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 35m
Yield 1 Batch
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Pour 1/4 to 2/3 cup of cake batter into each safety cone and place in muffin tin.
- Bake for 20 minutes.
- Cool.
- Frost and decorate as desired.
- Yield depends on how much batter is in each cone. If you want ice cream on top, you don't want the cake to bake up above the top edge. If you are frosting them and want the cake up over the top edge you will have fewer.
Nutrition Facts :
ICE CREAM CONE CUPCAKES
These cute cupcakes are fun for everyone! Make them for parties or other times when you just want an easy cupcake! Top with desired icing or just eat plain!
Provided by CupcakeGirl
Categories Desserts Cakes Cupcake Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
- Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
- Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 19 g, Cholesterol 16 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 133.4 mg, Sugar 9 g
CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.
Nutrition Facts :
More about "cupcake baked in ice cream safety cone recipes"
EASY ICE CREAM CONE CUPCAKES - DESSERTS ON A DIME
From dessertsonadime.com
4.9/5 (15)Total Time 30 minsServings 12Calories 332 per serving
- Then place the ice cream cone in a muffin tin. I placed 1 cone in each tin to help keep them upright while baking.
- Pour the cake batter into the ice cream cones filling them up approximately 1/2 way. You can use a piping bag to fill up the cones or use a spoon.
ICE CREAM CONE CUPCAKES - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (7)Total Time 12 minsCategory Cake, DessertCalories 127 per serving
ICE CREAM CONE CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
5/5 (9)Total Time 50 minsCategory DessertCalories 415 per serving
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin
ICE CREAM CONE CUPCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
ICE CREAM CONE CUPCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (61)Total Time 50 minsCategory Dessert, CakeCalories 644 per serving
TRIPLE LEMON CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PATRIOTIC ICE CREAM CONE CUPCAKES - AMANDA'S COOKIN'
From amandascookin.com
HOW TO MAKE CUPCAKE CONES | ICE CREAM CONE CUPCAKES RECIPE
From youtube.com
ICE CREAM CONE CUPCAKES - GLITTER AND BUBBLES | RECIPE | DESSERTS ...
From pinterest.com
ICE CREAM CONE CUPCAKES | FOODAL
From foodal.com
CUPCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CUPCAKE BAKED IN ICE CREAM SAFETY CONE - LUNCHLEE
From lunchlee.com
ICE CREAM CONE CUPCAKES RECIPE • BAKE ME SOME SUGAR
From bakemesomesugar.com
ICE CREAM CONE CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
BAKE THE BEST CUPCAKES WITH THESE EASY TIPS - ALLRECIPES
From allrecipes.com
ICE CREAM CONE CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
CUPCAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
15 BEST COFFEE RECIPES - WHAT TO MAKE WITH COFFEE - THE PIONEER …
From thepioneerwoman.com
You'll also love
Related Search