Love Cupcake

Ice Cream Cone Cupcakes

These cupcakes turned out so cute and delicious. And they look like real ice crem cones. They were so fun and easy to make. I made them for my nieces 2nd birthday and if I do say so myself everyone loved them!!

I used the Confetti Cupcakes recipe to bake inside the cones. I went out and bought two aluminum roaster pans at the dollar store and traced and cut out twelve circles on each pan. I punched out a circle, just used some cardstock scraps, using my 1 1/2 inch circle punch and used that as a template to trace the circles but, you could use something you have around the house, like a cup as a template. Then I took my husbands heavy duty x-acto knife to cut the circles. They're not perfect which is fine, they're just going to hold the cones.

Prepare the batter according to the recipe and pour into the cones to bake. You don't want to fill the cones all the way with batter you still need room for them to bake. Now when I was baking my cupcake cones they took a little longer to bake then the recipe so, keep an eye on them. Allow them to cool and make the frosting. I used my favorite buttercream recipe, you may want to double the recipe to have enough. I piped the frosting using a star tip 1M, to make the swirls of ice cream and an ice cream scoop to make the scoops. Then just added some rainbow and chocolate sprinkles.

I am lucky that my hubby made me a stand for all the cupcakes, kind of like I'm selling ice cream cones, eh? I covered the wood with some of my pretty scrapbook paper and colored duct tape. Looks cute and it was easy to carry to the party!!

All the flavours...

And I have to share one of the birthday girl!! Enjoy!!

Confetti Cupcakes

Okay so, these cupcakes are just fun!! They're made with fun fetti and when I saw them online I knew I had to make them. Now not only are they fun but, they are also delicious!!

Confetti Cupcakes

(adapted from Gimme Some Oven)

1 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

6 Tbsp unsalted butter, at room temperature

1 cup sugar

3 large egg whites

1 tsp vanilla extract

1/2 cup milk

1/4 cup rainbow sprinkles

 

1. Preheat the oven to 350F and line a 12 muffin cup pan with paper liners.

2. In a small bowl, combine the flour, baking powder and salt. Whisk together until combined and set aside. In a bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until they are incorporated. Add the dry ingredients, in three additions, alternating with the milk and beginning and ending with the dry ingredients. Mix until incorportaed. Fold in the sprinkles.

3. Fill each baking cup 2/3 full and bake for about 20 minutes or until a tootpick inserted comes cout clean. Allow to cool before frosting.

 

I used my favorite buttercream recipe and through in some raspberry extract instead of vanilla. Topped with more sprnkles and these cupcakes are ready to be devoured!