Snow Cone Cupcakes Food
SNOW CONE CAKE
This snow cone won't melt in the sun - it's a cake! To create the oversize treat, we made a layer cake and wrapped it in folded parchment paper. The shaved ice on top is just a cake baked in a bowl, frosted and covered with coarse sugar. It's crunchy and sweet like the real thing, minus the brain freeze.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Coat three 8-inch round cake pans and one 8-inch (1 1/2-quart) ovenproof bowl with cooking spray. Make the cake mixes as directed; pour 3 1/2 cups batter into the bowl and divide the rest among the cake pans.
- Bake until a toothpick inserted into the cakes comes out clean, 20 to 25 minutes for the 8-inch cakes and about 45 minutes for the bowl cake. Let the cakes cool about 20 minutes, then turn out onto racks to cool completely.
- Stack the three 8-inch cakes on a cardboard circle or cutting board, spreading frosting between each layer; put the top layer on upside down. Spread more frosting on the top layer.
- Trim the larger side of the bowl cake with a long serrated knife to make it level, then place cut-side down on top of the layer cake.
- Trim around the side of the layer cake so it is the same diameter as the bowl cake. Transfer the cake to a parchment-lined baking sheet; cover with a thin layer of frosting. Freeze 15 minutes.
- Cover the cake with more frosting, then mark the top with a skewer to separate into three sections. Make stripes of yellow, blue and red coarse sugar on the top of the bowl cake.
- Cut a 6-by-40-inch strip of parchment paper. Make small pleats in the parchment 1 to 1 1/2 inches apart.
- Fold down one long edge of the paper by about 1/4 inch to make a rim; fold again to secure.
- Wrap the paper around the cake with the folded edge on top, leaving the sugared part exposed. Gently press the paper against the frosting, then tuck the bottom edge of the paper under the cake using an offset spatula.
SNOW CONE CUPCAKES
Coarse decorator sugar crystals give these cupcakes the look of a snow cone. Get your kids in on the decorating action by letting them help sprinkle the sugar on the cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle one-third of each cupcake top with blue sugar crystals. Repeat with white and red sugar crystals. Place miniature spoons into cupcake tops.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 1 g
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- Mix your box cake with the ingredients listed on the package. Fill each paper liner with cupcake batter until it's a little over 1/2 full (make sure you buy paper liners that are for baking though, some are lined with a wax lining that can't go in the oven). Place the liners on a baking sheet and bake until a toothpick inserted in the cupcake comes out clean. Let the cupcakes cool completely before icing.
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