{"id":6576,"date":"2013-01-31T17:06:06","date_gmt":"2013-02-01T00:06:06","guid":{"rendered":"https:\/\/www.skilletchronicles.com\/content\/?p=6576"},"modified":"2013-01-31T17:06:06","modified_gmt":"2013-02-01T00:06:06","slug":"cupcakes-in-a-cone","status":"publish","type":"post","link":"https:\/\/www.skilletchronicles.com\/content\/cupcakes-in-a-cone\/","title":{"rendered":"Cupcakes in a cone"},"content":{"rendered":"

\"\"<\/a><\/p>\n

When you’re planning a birthday celebration for a 3-year-old, you never consider an elegant cake with sophisticated flavors.\u00a0 You want something fun and colorful that appeals to toddler tastes.<\/p>\n

Cupcakes in ice cream cones are just the ticket, especially if they’re crowned with a shower of colorful sprinkles.<\/p>\n

I know baking cupcakes in cones isn’t exactly a cutting-edge idea but it was new to me when I spotted a C & H Sugar tweet last month.\u00a0 I knew immediately that these cone cakes would be an ideal birthday treat for a little boy who’s hard pressed to choose between chocolate “cuppy-cakes” and ice cream cones.<\/p>\n

I baked them on a whim, not sure that they would actually work even though there is plenty of evidence on the web that they would.\u00a0 My party co-conspirator even found instructions on YouTube \u2013\u00a0 using cake mix batter and whipped cream “icing” from an aerosol can.<\/p>\n

The cupcakes turned out to be pretty simple, even if you mix up your own cake batter and frost them with homemade icing to mimic soft serve ice cream.\u00a0 The only tricky part is keeping the cones upright as you get them in and out of the oven.<\/p>\n

You can DIY a baking stand with aluminum foil<\/a> but I found mini-muffin tins worked pretty well with less fuss.\u00a0 Just try not to overfill the cones or tilt the tins as you slide them into the oven.<\/p>\n

For these little cakes, I used a one-bowl batter recipe from “Martha Stewart’s Baking Handbook” (Clarkson Potter, 2005) that get its intense chocolate flavor from unsweetened cocoa powder (I like Droste).\u00a0\"\"<\/a> The flat-bottomed, cake-style cones came from the supermarket ice cream aisle.\u00a0 Amazingly, they didn’t brown or burn during the baking.<\/p>\n

The icing is a simple buttercream made with both cream cheese and butter.\u00a0 It took quite a lot to get the look but the kids loved it.\u00a0 And the flavor was far better than canned whipped cream.<\/p>\n

Be generous with the sprinkles and you have a party.\u00a0 Even worldly-wise\u00a0 5-year-olds love them.<\/p>\n

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ICE CREAM CONE CUPCAKES<\/strong>
\nMakes about 30<\/em><\/p>\n

30 flat-bottomed, cake-style ice cream cones
\n2 1\/2 cups all-purpose flour
\n1 1\/4 cups Dutch-process cocoa powder
\n2 1\/2 cups granulated sugar
\n2 1\/2 teaspoons baking soda
\n1 1\/4 teaspoons baking powder
\n1 teaspoon salt
\n2 large whole eggs plus 1 large yolk
\n1 1\/4 cups milk
\n1\/2 cup plus 2 tablespoons sunflower or other vegetable oil
\n1 1\/4 teaspoons vanilla extract
\n1 1\/4 cups warm water
\nFor icing:<\/strong>
\n6 tablespoons unsalted butter at room temperature
\n12 ounces (1 1\/2 cups) cream cheese at room temperature
\n1 1\/2 teaspoons vanilla
\n4 1\/2-5 cups confectioner’s sugar
\nColored sprinkles<\/p>\n

Preheat oven to 350 degrees.\u00a0 Stand cupcake cones upright in either regular or mini muffin tins.<\/p>\n

Into the work bowl of an electric mixer fitted with a paddle blade, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt.\u00a0 In a 4 cup glass measure, stir together the 2 eggs, yolk, milk, oil, vanilla and warm water.\u00a0 Add liquid ingredients to dry ingredients and beat on low speed about 3 minutes, until batter is smooth and silky.<\/p>\n

Rinse out measuring cup and pour a couple of cups of cake batter into it.\u00a0 Slowly pour batter into ice cream cones, filling about 2\/3 full.\u00a0\u00a0\u00a0 Be careful not to overfill or the batter may overflow the cones during baking.\u00a0 Refill the measure as necessary. If you have more batter than cones, you can bake the remainder in muffin tins with paper liners.<\/p>\n

Carefully transfer filled cones and tins to oven and bake for 20-30 minutes or until a tester inserted in the center of a cupcake comes out dry and clean.\u00a0\u00a0 Remove cones from oven and let cool on a wire rack.\u00a0 Frost with icing and shower with sprinkles before serving.<\/p>\n

For icing:<\/strong>
\nCombine cream cheese, butter and vanilla in the work bowl of an electric mixer and beat on high speed with paddle blade until smooth.\u00a0\u00a0 Reduce mixer speed to low and add a couple of cups of confectioner’s sugar, mix until combined, then raise the speed to medium high until smooth.\u00a0 Add more sugar on low speed and continue beating on medium high until the icing is stiff enough to hold its shape when piped onto the cupcakes but still supple enough to look like soft serve ice cream.\u00a0\u00a0 You may not need to use all the sugar.<\/p>\n

Fill a gallon-size zipper-top food storage bag with icing and squeeze all excess air out of the bag before sealing.\u00a0 Snip off about 1\/4-inch from the tip of one of the bottom corners with scissors.\u00a0 To frost cupcakes, squeeze icing smoothly out of the bag while circling the top of each cone in a swirl pattern.<\/p>\n

Adapted from C&H Sugar web site and “Martha Stewart’s Baking Handbook.”<\/em><\/div>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

When you’re planning a birthday celebration for a 3-year-old, you never consider an elegant cake with sophisticated flavors.\u00a0 You want something fun and colorful that appeals to toddler tastes. Cupcakes in ice cream cones are just the ticket, especially if they’re crowned with a shower of colorful sprinkles. I know baking cupcakes in cones isn’t … Continue reading Cupcakes in a cone<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-6576","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/6576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/comments?post=6576"}],"version-history":[{"count":32,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/6576\/revisions"}],"predecessor-version":[{"id":6610,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/posts\/6576\/revisions\/6610"}],"wp:attachment":[{"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/media?parent=6576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/categories?post=6576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.skilletchronicles.com\/content\/wp-json\/wp\/v2\/tags?post=6576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}