Ice Cream Cone Cupcakes
I wish I could take credit for such a neat, original idea as baking cupcakes inside of ice cream cones, but these were first introduced to me when I was in Kindergarten. Yes, you read that correctly. I was five years old at the time. A mother of a student in my class made them and brought them in to celebrate her son’s birthday.
It’s funny how something will stick with you over the years. I do not remember much about my early years in school, but I sure remember those cupcakes. It took me a few tries before I figured out the best way to make these cones.
I used a mini cupcake baking pan to support the cone while they baked. If you are careful, they will not fall over. However, if you’re worried about your cones toppling, you can snugly secure each one by wrapping a piece of crumpled foil around the base of each cone
I also only filled the cups a little less than 3/4th full of batter. It is a good idea to bake one cone as a test; that way, you can adjust the amount of batter in the cone or the baking times.
Make sure to let your ice cream cone cupcakes cool completely before covering with frosting.
I’m not sure parents are allowed to bring homemade cakes and such to schools for birthday celebrations. I believe that the standard only allows for packaged foods to be served.
I hope to take a chance on these guys! They are fun to make and look so impressive and fun.
Ice Cream Cone Cupcakes
Nothing gets a better reaction than ice cream cone cupcakes! I love how everybody’s eyes light up when they see these fun treats!
Ingredients
- 12 flat-bottomed ice cream cup cones
- 144 chocolate chips
- 125g unsalted butter softened
- 125g caster sugar
- 2 eggs
- 1 tsp vanilla
- 125g self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 tsp milk
Instructions
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Preheat the oven to 350 degrees.
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Place one ice cream cup cone into each hole of a muffin tin.
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Cut 12 long strips of aluminum foil, and then gently crush them into long snake-shaped pieces. Wrap these around the bottom of each cone to stabilize them while they are cooking.
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Place 10 chocolate chips into the bottom of each cone and place them into the preheating oven for 5 minutes, or until the chocolate is slightly melted.
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Remove them from the oven and spread the melted chips, so they cover the whole bottom of the cone, then set aside to cool.
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Using an electric whisk or electric stand mixer, beat the soft butter and sugar together until pale and fluffy.
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Add the eggs one at a time, and if the mixture starts to curdle, add a few tablespoons of flour to bring the mixture back together. Mix in the vanilla extract.
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In a separate bowl, combine the flour, baking powder, and salt. Add to the wet mixture a few tablespoons at a time until the batter is thick and well mixed. Mix in the milk to make the batter easier to spoon into the cones.
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Evenly distribute the cake batter between each cone, making sure not to fill them too much or the batter will spill over while cooking. Place into the oven and bake for 20-25 minutes, or until risen and golden, with a skewer coming out clean.
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For the icing, place the sugar, golden syrup, and 2 tablespoons of water into a saucepan and cook on medium-high heat without stirring until the mixture reaches the soft-ball stage (118oC on a sugar thermometer). If you don’t have a thermometer, the mixture is ready when the bubbles start to stick together and it drips off a spoon in a steady stream. Remove from the heat.
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Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. With the mixer on low speed, carefully pour the hot sugar into the bowl. When all the sugar has been added, increase the mixer to high speed and whip until the sides of the bowl feel only slightly warm, and the mixture is thick and glossy. Add the vanilla extract at the end.
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Use a serrated knife to level off the cooled cupcakes to the same level as the cones. Spoon the icing into a piping bag fitted with a closed star nozzle and pipe a classic ice-cream style swirl.
Hi Doug, I was wondering if you could post the ingredients for the icing. Thank you so much!