Ice Cream Cone Pull-Apart Cupcake Cake

Name: Ice Cream Cone Pull-Apart Cupcake Cake
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 23 servings
Ingredients: 6 1/2 cups white buttercream or frosting; Ivory gel food coloring; Brown gel food coloring; Red gel food coloring; 23 of your favorite cupcakes; 1 large red gumdrop; Multi-colored sprinkles, for decorating

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Level: Easy

Total: 1 hr 45 min (includes making cupcakes and buttercream)
Active: 50 min

Yield: 23 servings

There are cupcakes under that cone! Cleverly frosted with buttercream and dressed up to look like ice cream, this dessert is perfect for a summer picnic or cookout.

Level: Easy

Total: 1 hr 45 min (includes making cupcakes and buttercream)
Active: 50 min

Yield: 23 servings

Ingredients

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6 1/2 cups white buttercream or frosting

Ivory gel food coloring

Brown gel food coloring

Red gel food coloring

23 of your favorite cupcakes

1 large red gumdrop

Multi-colored sprinkles, for decorating

Directions

Watch how to make this recipe.

Special equipment:

a piping bag fitted with a large star tip

Reserve about 1 cup white buttercream and transfer to a piping bag fitted with a large star tip. Color about 2 cups buttercream dark tan/light brown (for the cone) using ivory food coloring with a few drops of brown. Color about 3 1/2 cups buttercream a medium pink (for the ice cream) using red food coloring.
Assemble the ice cream cone: Arrange 8 cupcakes as follows to make the cone: one row of 3, two rows of 2 and 1 cupcake at the bottom. Use an ice cream scoop or large spoon to dollop about 1/4 cup of the tan/brown frosting on each cupcake and smooth over the top and sides of the cupcakes (but not the liners) to make a cone shape, smoothing to a point at the bottom. With the back of a butter knife, drag through the buttercream in a crosshatch pattern to resemble the lines on an ice cream cone.
Wash and dry the ice cream scoop and offset spatula. Arrange 15 cupcakes above the cone to make a scoop of ice cream with a flat-ish bottom and a domed top. Use the ice cream scoop or large spoon to dollop about 1/4 cup of the pink frosting on each of the 15 cupcakes and spread with the offset spatula, making swirls in the frosting so it resembles a scoop of ice cream.
Pipe a freeform pattern of white buttercream stars on the top of the scoop to resemble whipped cream. Place a large red gumdrop on the top cupcake for the cherry. Sprinkle the white buttercream with multi-colored sprinkles.