One of the things I love about baking is the endless possibilities it provides in both flavors and creativity. I’ll work for months, sometimes years, to master a certain recipe. Then I’ll take that recipe and add/change flavors. Or I’ll decorate it in every way I can possibly imagine. Take these Ice Cream Cone Cupcakes for example. This is simply our Vanilla Cake and Vanilla Buttercream baked into a regular ol’ ice cream cone. But that one little change makes a vanilla cake even more appealing.
There is something childlike about taking the simplest of recipes and changing the form in which it is baked or even eaten. Ask a child what they want on their birthday cake and he/she will come up with some ideas that you might think crazy. But, listen closely, because there just might be a genius idea in there!
To make these ice cream cone cupcakes, start off by making a batch of our Vanilla Cake. Set the ice cream cones in an ice cream cone baking rack like this one. Or, you can simply put the cones into mini muffin pans. Just be sure to hold on to the cone as you fill it with cake batter. Be sure to use flat bottomed ice cream cones.
Whether using a cone holder or a muffin tin, place on a cookie sheet for stability. Fill each cone no more than 3/4 full. Carefully place in the oven and bake for only around 15 minutes. These will bake a lot quicker than regular cupcakes. If a toothpick inserted doesn’t come out clean, bake for another 2 minutes and check again.
While the cupcakes are baking, prepare a batch of Vanilla Buttercream. Put one cup of buttercream into a piping bag with 1M tip. When the cupcakes have completely cooled, pipe the buttercream in a circle directly on the surface of the cupcake and continue piping in an upward spiral. Add your favorite sprinkles before the buttercream has a chance to harden.
If you don’t have a cupcake holder, have someone hold the ice cream cone while you pipe the buttercream.
Please do let us know if you have any questions! We’d love to hear from you.