Patriotic Cupcake Cones Recipes

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CUPCAKE CONES

Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12



Cupcake Cones image

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

PATRIOTIC CUPCAKES

Not sure what to make for dessert for your July 4th party? Cupcakes are always a crowd-pleaser especially when decorated in a patriotic salute to the red, white, and blue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24 cupcakes

Number Of Ingredients 11



Patriotic Cupcakes image

Steps:

  • Heat oven to 325 degrees with rack in center. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda.
  • In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
  • With mixer on low speed, add 1 cup flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
  • Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans half way through baking. Transfer pans to a wire rack to cool.
  • To decorate, place each color of sprinkles in its own small bowl. Frost each cupcake with about 3 tablespoons Meringue Buttercream. Gently press each frosted cupcake into sprinkles, rolling around so entire surface is coated. Arrange picnic party picks as desired.

3 cups cake flour (not self-rising), sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
Meringue Buttercream
Red, white, and blue dessert toppings

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



Patriotic Ice Cream Cupcakes image

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.

1 package red velvet cake mix (regular size)
1-1/2 quarts blue moon ice cream, softened if necessary
1 jar (7 ounces) marshmallow creme
3 cups heavy whipping cream
Red, white and blue sprinkles

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