Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Ice Cream Cone Cupcakes
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- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 40 min
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 478
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 241 mg
These adorable ice cream cone cupcakes, with their soft-serve twist frosting, are perfect for a bake sale, birthday party or backyard barbecue. They can be made a day ahead and refrigerated, just take care when storing as they are top heavy once decorated. Customize the cupcakes to suit your celebration, swapping in your favorite cake mix flavor and type of sprinkles.
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 40 min
- Yield: 18 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 478
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 241 mg
Ingredients
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Directions
Special equipment:
3 piping bags; a large star piping tip- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Sit the ice cream cones upright in the spaces of 2 muffin pans (9 in each pan).
- Prepare the cake batter according to the package directions and stir in the sprinkles. Divide the batter evenly among the cones. Bake, carefully rotating the pans from top to bottom after 15 minutes, until a tester inserted in the center comes out clean, 23 to 25 minutes total. Let cool completely.
- To make the buttercream, microwave the chocolate in a small microwave-safe bowl in 30-second increments, stirring in between each, until almost melted, about 1 minute. Stir until smooth. Let cool slightly.
- Combine the confectioners’ sugar, butter and salt in a stand mixer fitted with the paddle attachment and mix on low until mostly smooth. Add the cream and vanilla and beat on medium high until light, about 2 minutes. If the buttercream is still stiff, beat in more cream a tablespoon at a time until light and fluffy, about 1 minute more.
- Fit one large pastry bag with a large star tip. Cut the tips from 2 additional pastry bags to make a 3/4-inch opening in each. Fill one of the bags without the tip with half of the buttercream. Beat the chocolate into the remaining buttercream until smooth and transfer to the other bag without the tip. Slide both bags into the bag with the star tip so they both fit in equally. Twist the top of the bag to close.
- Pipe the buttercream onto the cupcakes in swirls to resemble soft serve ice cream. Top with sprinkles.
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