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
ICE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 cupcake
Number Of Ingredients 0
Steps:
- Brush melted bittersweet chocolate on the inside of a foil cupcake liner and freeze 10 minutes. Add 2 more layers of melted chocolate, freezing after each. (You¿ll need 1 ounce of chocolate for each cup.) Peel off the liners and fill the cups with ice cream. Pipe whipped cream on top, decorate with sprinkles and return to the freezer.
ICE CREAM CONE CUPCAKES
Make and share this Ice Cream Cone Cupcakes recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 38m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Prepare batter for cupcakes per instructions on the box.
- Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
- Place the cones on a baking sheet and bake for 15 to 18 minutes.
- Cool and frost, then decorate with sprinkles as desired.
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 'CUPCAKES'
Try our take on Ice Cream 'Cupcakes'! These fun and tasty Ice Cream 'Cupcakes' have a crushed cookie crust and scoops of sweet and creamy ice cream.
Provided by My Food and Family
Categories Dairy
Time 3h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Mix cookie crumbs and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Top with 1 scoop ice cream, using 1/3-cup scoop. Drizzle with syrup; top with COOL WHIP and sprinkles.
- Freeze 3 hours or until firm.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ICE CREAM CUPCAKES
Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)
Provided by footballgrl16
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 8h40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
- Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
- Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 35 g, Cholesterol 35.3 mg, Fat 11.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 264.7 mg, Sugar 25.7 g
PATRIOTIC ICE CREAM CUPCAKES
These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line 36 muffin cups with paper liners., Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. , Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.
Nutrition Facts : Calories 220 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
ICE CREAM CUPCAKES
Combination foil/paper cupcake liners work best in this recipe. Use plain or Chocolate Whipped cream for topping - delicious! What a kid pleaser!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 6
Steps:
- CUT CAKE AND SPREAD JAM:.
- Arrange cupcake liners in 12 cup muffin tin. Cut pound cake into 1/2 inch thick slices. Use 2-inch biscuit cutter to cut 12 circles. Reserve remaining pound cake and scraps for another use. Spread 1 teaspoons jam on top of each circle of pound cake. Place circles in cupcake liners.
- ADD ICE CREAM:.
- Place nicely rounded scoop of ice cream on top of each pound cake circle. Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
- FROST WITH WHIPPED CREAM:.
- Beat cream, sugar, and vanilla to soft peaks. Remove muffin tin from freezer and cover ice cream with whipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peaks.
- FREEZE AND SERVE:.
- Return to freezer to allow to set overnight. Remove cupcakes from muffin tin and serve.
Nutrition Facts : Calories 279.4, Fat 15.8, SaturatedFat 9.6, Cholesterol 92.5, Sodium 131.6, Carbohydrate 32.6, Fiber 0.6, Sugar 6.5, Protein 3.2
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