Ice cream Cone Cups

To make these cupcakes start by placing cake cones inside each well of your muffin pan. Using a yellow butter cake recipe fill the base of the cones with batter and bake. The cake cone is like an edible cupcake wrapper and will still be crunchy after baking. I love the extra texture of the crisp cone that you get to enjoy with your cake and icing.

Making the icing for these cupcakes is the fun part. When it comes to ice cream I always have a hard time making up my mind which flavor I want. By starting with a vanilla buttercream frosting as the base you can easily adapt the recipe to create some of your favorite “ice cream” flavors. By simply adding toppings, extracts and food coloring you can create: Chocolate, Chocolate Chip, Strawberry, Cookies & Cream and Mint Chocolate Chip.

To decorate the cupcakes you can go for the hand scooped look and use an ice cream scoop to dollop the icing on top or the “soft serve” look and use a large round tip and piping bag to swirl on top. My personal favorite is the soft serve look as it reminds me of summer trips we often made to the Dairy Bar for dinner. This was a little road side stand where you could order burgers and fries and all kinds of ice cream treats. I would end every meal there with a vanilla soft serve cone covered in rainbow sprinkles and a pair of candy eyes.

These cupcakes are such a great idea for a kid’s birthday or summer time party. You can have the cupcakes pre-baked and then set up a decorating station with icing flavors and toppings and let the kids go to town creating their favorite ice cream cones.

ICE CREAM CONE CUPCAKES
(makes 30 cupcakes)

For the Yellow Butter Cake:

3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
1 Tbsp vanilla
30 cake cones

1. Preheat oven to 350 degrees. Place cake cones upright inside each well of a muffin pan.
2. In medium bowl combine dry ingredients: all-purpose flour, baking powder and salt.
3. In bowl of stand mixer beat butter and sugar until creamy about 3 minutes.
4. Add vanilla and mix well.
5. Add eggs one at a time, beating well after each addition.
6. Gradually add in the flour mixture and milk alternately, starting and ending with flour. Scrape down sides of bowl as necessary.
7. Fill cake cones with batter.
8. Bake for 26-27 minutes or until toothpick inserted in center comes out clean.
9. Once cupcakes are cool frost with your favorite “ice cream flavor” icing.

For the Vanilla Butter cream icing:

3 sticks unsalted butter, room temperature
1 1/2 cups vegetable shortening
1 Tbsp vanilla
9 cups confectioner’s sugar
1/4 cup milk
pinch salt

1. Cream butter and vegetable shortening until smooth.
2. Mix in vanilla.
3. Gradually add confectioner’s sugar 2 cups at a time and mix until combined.
4. Add milk as needed to reach desired consistency.
5. Add pinch of salt and continue mixing icing for about 6-7 minutes until light and fluffy.
6. This recipes makes 9 cups of icing.

TO MAKE “ice cream flavor” icings start with vanilla butter cream and add the following ingredients for each flavor:

VANILLA:
3 cups vanilla butter cream

CHOCOLATE:
2 cups vanilla butter cream + 1/4 cup unsweetened cocoa powder

CHOCOLATE CHIP:
1 cup vanilla butter cream + 1/4 cup mini chocolate chips

MINT CHOCOLATE CHIP:
1 cup vanilla butter cream + 3 drops blue, 1 drop green food coloring + 1/4 tsp mint extract + 1/4 cup mini chocolate chips

STRAWBERRY:
1 cup vanilla butter cream + 3 drops red food coloring + 1/4 tsp strawberry extract

COOKIES & CREAM:
1 cup vanilla butter cream + 1/2 cup crushed Oreos

Additional toppings & tools used:
-rainbow jimmies
-chocolate jimmies
-Wilton candy eyeballs
-large round decorating tip 1A
-piping bags
-ice cream scoop

Obviously the possibilities are endless for ice cream flavors. These are some of my favorites but feel free to experiment and create your own cupcake icing after your favorite ice cream flavor!

Wishing you all a wonderful summer filled with lots of ice cream & cupcakes!