Thursday, May 27, 2010

Ice cream cone cupcakes

Sorry, I know I've had a lot of cupcake posts lately, but I got a cupcake book for my birthday, and the recipes are just too tempting. I also recently volunteered to make all the cupcakes for Addison's class' last day of school (I really wanted the excuse to make the cupcakes but not feel guilty eating them). I thought these would be perfect for a group of 40+ preschool/kindergarteners, but I wanted to test out the ease of the recipe and see if my kids would actually follow through and finish the cake and cone.

Since this was a test, I just used a yellow cake mix (I am trying to stay away from anything in a box now).

Preheat oven to 350'. I covered over my loaf pans with aluminum foil and used a bamboo skewer to poke holes in the top, then gently placed cones in so the bottom barely touched the bottom of the pan. I was able to get 10 cones in each pan. I baked for exactly 18 minutes and they came out perfectly. Here are the cones before baking and in the front, you can see the hole I poked for the last cone:

For the icing, I started with 1 stick of butter (1/2 cup), and added about 1 cup confectioner's sugar and 1 1/2 tsp vanilla. I mixed this really well with my paddle attachment. Then, I removed about 1/3 of the mixture - I wanted to make strawberry, chocolate, and vanilla icing. I put another 1 1/2 cup confectioner's sugar in the mixer and about 3 TBSP milk, and let it mix again. Meanwhile, I pureed 5 strawberries and added them to the bowl of icing I removed. I mixed and added about 3/4 cup confectioner's sugar. It was too runny, which is why you don't see it in the photos, tasted great, but could not swirl it on- probably should have just used 2.5 strawberries.

Back to the icing in the mixer, I removed half the vanilla icing, added 1/4 cup cocoa powder (Hershey's) to it, mixed, and added enough milk for the desired consistency.

Using my Pampered chef decorator, I started with the vanilla icing, then added about 2 TBSP chocolate and scraped it to the side of the inside of the decorator, and then added 2 TBSP vanilla to the other side and when I pushed it out, it swirled beautifully. I finished the remaining chocolate on the rest of the cones.



Results: All cones, cake, and icing EATEN! Now, to figure out how to transport them to the school....

1 comment:

  1. I'm trying the recipe right now. I'm thinking of using white batter with the pudding mix in it for my girls birthday celebration at school. Just curious how did you transport them to class?