Cupcake Ice Cream Cones
Consider this small but sassy dessert the love child of two classic sweets: cupcakes and ice cream cones. Bake cupcake batter in store-bought cones, pipe on buttercream, and add edible glitter; they're kid tested and adult approved. We used mini ice cream cones from Home Chef Marketplace (homechefmarketplace.com). In addition to sprinkles and nonpariels, we used Wilton edible stars and hearts glitter (wilton.com). To serve the cupcakes, and to hold them while frosting, use an acrylic lipstick organizer like this one from The Fixture Zone (thefixturezone.com).
- Yield: Makes 50 cupcakes
Photography: YunHee Kim
Source: Martha Stewart Weddings, Summer 2011
- 50 mini sugar cones
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch salt
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup milk
- Swiss Meringue Buttercream
Preheat oven to 350 degrees. Remove the center of a 10-inch tube pan, and cover the pan with a double layer of heavy-duty aluminum foil. Use a skewer or paring knife to poke 12 holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
Make cupcakes: Sift together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla.
Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.
Fill each cone with a heaping 1/2 teaspoon batter. Bake until a cake tester inserted in centers comes out clean, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. Repeat with remaining cones and batter.
To decorate, place the buttercream in a pastry bag fitted with an open-star tip. Pipe buttercream on top of each cupcake, and decorate with sprinkles.