Confetti Cupcake Cones Food

CONFETTI ICE CREAM SUNDAE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
• Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
• Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
• Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
• Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.

DEVIL'S FOOD CUPCAKE CONES

Steps:

• Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
• Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
• Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.