Ice Cream Cone Cupcakes

I found this recipe and thought it was the cutest idea ever! These are the closest to ice cream that I will get.  I think they really do look like little ice cream scoops!

These are really easy to make and pretty quick, too.  If you’re making them for a group, though, you’re going to want to double or maybe even triple the recipe, though, because it only makes 8 cupcakes.

Also, listen to the directions (unlike me), let them cool COMPLETELY before trying to ice them.  I made the mistake of trying to ice them while they were still lukewarm and the icing still ran off in places as you can see in the picture below.  Oops.

Ice Cream Cone Cupcakes

– 2/3 cup all purpose flour

– 1 teaspoon baking powder

– 1/8 teaspoon salt

– 1/3 cup baking cocoa

– 2 tablespoons butter, softened

– 1/2 cup sugar

– 2/3 cup buttermilk

– 1/2 teaspoon vanilla extract

– 1 egg white

– 8 flat-bottomed ice cream cones

– colored sprinkles (optional)

– 8 maraschino cherries (optional)

Combine first 4 ingredients in a small bowl.  Set aside.

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy.  Add flour mixture and buttermilk alterately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition, just until blended.  Stir in vanilla.  Add egg white, mixing well.

Fill cones to within 1/2 inch of top; carefully place on an ungreased baking sheet.  Bake at 375 degrees for 35 minutes; cool completely on wire racks.  Spread evenly with frosting.  Top with colored sprinkles and a cherry if desired.  Serves 8.

Frosting:

– 2 tablespoons butter, softened

– 1 1/2 cups powdered sugar

– 2 tablespoons buttermilk

– 1 1/2 teaspoons vanilla extract

Beat butter and sugar at medium speed with an electric mixer until creamy.  Add buttermilk; beat until spreading consistency.  Stir in vanilla.  Makes about 2/3 cup.



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