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.



Fall Cake

Last night I was supposed to have my final cake decorating class.  We were instructed to make a cake and ice it so it would be ready for decorating in class as a type of final project.

After I spent almost two hours making the cake and the icing, I got a phone call saying that my teacher had gone into labor and that class was cancelled and wouldn’t be rescheduled for a few weeks.

I went ahead and iced the cake really quickly, not bothering to make it look perfect.  I didn’t want the whole thing to go to waste.

I bought a big thing of fall sprinkles and saw a great opportunity to use them.  I quickly sprinkled them on top of cake and TA-DA! a cute and easy fall cake.

Zack took it to work with him this morning for his employees.

I wish I had a picture of the inside.  It is a white cake that I marbled with green gel coloring.

To make the inside of the cake look marbled, reserve about a cup of the batter in a separate bowl and pour the remainder into the cake pan.  I used a 3″ deep 8-inch round pan.  Color the reserved cup of batter whatever color you want your cake to be marbled with.

Then, pour that cup of batter on the top of the batter in the pan in a spiral fashion.  After pouring all of it on top of the batter, take a knife and cut through the spiral several times.  Make sure you cut all the way to the bottom of the pan.

I made the mistake of only cutting halfway into the cake, so only the top half of the cake is marbled.  Oops.  Oh well, it was only my first time every trying how to do it.

Then, just bake as your normally would.  This should give it a cool effect when it is finished!