Frosted Cupcake Cones Food

CUPCAKE-STUFFED ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
• Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
• Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
• Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
• Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
• Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

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.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

ROSE CUPCAKE CONES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
• With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
• Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
• For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

ICE CREAM CONE PULL-APART CUPCAKE CAKE

Steps:

• Reserve about 1 cup white buttercream and transfer to a piping bag fitted with a large star tip. Color about 2 cups buttercream dark tan/light brown (for the cone) using ivory food coloring with a few drops of brown. Color about 3 1/2 cups buttercream a medium pink (for the ice cream) using red food coloring.
• Assemble the ice cream cone: Arrange 8 cupcakes as follows to make the cone: one row of 3, two rows of 2 and 1 cupcake at the bottom. Use an ice cream scoop or large spoon to dollop about 1/4 cup of the tan/brown frosting on each cupcake and smooth over the top and sides of the cupcakes (but not the liners) to make a cone shape, smoothing to a point at the bottom. With the back of a butter knife, drag through the buttercream in a crosshatch pattern to resemble the lines on an ice cream cone.
• Wash and dry the ice cream scoop and offset spatula. Arrange 15 cupcakes above the cone to make a scoop of ice cream with a flat-ish bottom and a domed top. Use the ice cream scoop or large spoon to dollop about 1/4 cup of the pink frosting on each of the 15 cupcakes and spread with the offset spatula, making swirls in the frosting so it resembles a scoop of ice cream.
• Pipe a freeform pattern of white buttercream stars on the top of the scoop to resemble whipped cream. Place a large red gumdrop on the top cupcake for the cherry. Sprinkle the white buttercream with multi-colored sprinkles.

MINI ICE CREAM CONE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F.
• Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
• Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream. Top with sprinkles.