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Ice Cream Cone Cupcakes
This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I've found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff the pan so the cones don't shift too much in the oven.)
About This Recipe
| Yield: | Serves 24 |
| Active time: | 1 1/2 hours |
| Total time: | 2 hours |
| Special equipment: | cupcake tin or popover pan, aluminum foil, stand mixer or electric mixer, wire racks |
| This recipe appears in: | American Classics: Ice Cream Cone Cupcakes |
Ingredients
- For the Cupcakes
- 1 box cake mix (plus any required ingredients: water, oil, eggs etc)
- 24 flat bottomed wafer cones
- For the Frosting
- 1 cup (2 sticks) butter, unsalted
- 1 1/2 cups confectioners sugar
- 2 teaspoons vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Procedures
-
1
Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.
-
2
Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
-
3
Remove from pan to a wire rack to cool completely (be sure to leave ample room between the cones so they don't get knocked over).
-
4
In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy. Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.
-
5
Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.
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