Cupcake Cones!

A few weeks ago, another good friend of mine celebrated his birthday. It took me a little while to come up with something for his birthday cake. Well, he loves ice cream enough to have earned the nickname “Ice Cream Monster”! So I decided to make a cupcake version of an ice cream cone to celebrate. Yum!

For the cupcakes:

First, assemble your ingredients.

You are going to need:

  • Your favorite vanilla cake recipe (This post shows everything in quantities of 12. You can scale up if desired.)
  • 12-cup muffin pan
  • Cooking spray (for baking, I am a big fan of PAM’s Baking spray)
  • Cookie scoop (Spoons will also work, but the scoop makes measuring easier!)
  • 12 cake cones (The ones I bought were marketed as “Jumbo Cups”. The regular cups were way too small, so check the size of your cones.)

Begin by preheating your oven to  350°. Next, spray your muffin pan liberally with the baking spray. Divide your batter among your muffin tin, filling each cavity about 2/3-3/4 full.

Now, as I said earlier, the regular size cones were way too small. However, the Jumbo cones were a little bit too big because of the lip on the edge of the cone. If this is the case for yours as well, use a sharp knife to cut off the lip of the cone.

Repeat with the remaining cones. Place one cone in each of the cupcake cavities, pressing down slightly until they stick to the batter.

Bake for approximately 20 minutes. Remove from the oven, and cool in the pan for approximately 5 min. Then remove to a wire rack and let cool for at least 30 minutes.

Don’t worry about the cones leaning over. Enough of the cupcake should have risen in to the cone to keep them weighted properly when they’re flipped over!

For the icing and decoration:

First, assemble your ingredients:

You are going to need:

  • 12 fully cooled cupcakes
  • Your favorite vanilla icing recipe (If using pre-made frosting, 1 tub is usually enough for 12 cupcakes. You’re going to use more than normal though, so buy 1.5-2 tubs for every 12 cupcakes.)
  • 1 12-inch icing bag
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top that looks like soft-serve ice cream.)
  • 1 jar of maraschino cherries (1 jar usually contains ~25 cherries.)
  • Paper towels
  • Ice cream sprinkles

Begin by draining the maraschino cherries. Place on a paper towel to absorb excess liquid.

The next step is frosting your cupcakes. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. For pictures, see the Beaver Cupcakes post.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed. Holding the cone in your left hand and the icing in your right (or the opposite if you’re left-handed), frost the cupcake.

Holding the tip approximately 1/4″ above cupcake top, pipe a spiral of icing, beginning at the outer edge of the cone and working upward. Continue spiral around the sides and on to the top of the cupcake. Stop pressure on the bag and pull the tip straight up and away. (Sorry for the fuzzy picture… Focus was a little off!)

Repeat with remaining cupcakes.

To finish decoration, add sprinkles and a cherry. Enjoy! 😀

PS. Quick tip on transporting these… Since they are larger than a regular cupcake and top-heavy, they don’t really fit in a standard container. The easiest way to move them around is to save an old pizza box or other shallow box. Cover it with tinfoil and cut holes about 2 inches apart. Place the cone in the hole, resting the widest part on the top of the box. You also get some fun with this, revealing what looks like normal cupcakes as a cupcake cone! (And again, sorry for the blurry pic…)

Any questions? Feel free to ask in the comments below! 🙂


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