Ice Cream Cone Cupcakes
Kirstyn
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. The cones are adorned with buttercream and topped with the usual fixings -- whipped cream, colorful sprinkles, chopped nuts, melted chocolate, and even a cherry on top. Any leftover batter can be baked in minimuffin tins. An old-fashioned ice cream cone stand is a charming (and convenient) way to serve the cupcakes.
ingredients
- 12 sugar cones
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup milk
- FOR DECORATING
- Swiss Meringue Buttercream, plus 1/2 recipe chocolate variation
- Gel-paste food color, optional
- Melted chocolate
- Chopped roasted salted peanuts
- Maraschino cherries
- Assorted candy sprinkles
See full recipe
notes
A great way to make Martha jealous of you for once because we might have borrowed her recipe but she can't borrow our boobs!
Source: Kirstyn
More top-rated recipes:
reviews