When my nephew, Sam, comes to Ottawa for a visit, I want to make sure that his visit is filled with yummy treats. While his parents entice him with healthy fare like veggies and chicken, I feel it is my duty as Auntie Connie to present him with fun food options like cookies, cake and ice cream 🙂
On their last visit to Ottawa, we had a pizza made with cauliflower, which provided a healthy dinner, so I wanted to create something fun and interesting for dessert. Cherie had mentioned to me that Sam loves cake, especially icing. I wanted to make something that was an individual serving size. The obvious choice was to make a cupcake, but that could get messy. How could I make a cupcake, cover it in icing and have it not be messy? The answer came in the form of an ice cream cone!
Those boring, flat bottomed ice cream cones are the perfect vehicle for giving an icing covered cupcake to a 3 year old!
I was inspired by a picture I saw on the Betty Crocker site. Cake baked inside of an ice cream cone. This is genius!
My first obstacle was to find a flat bottomed ice cream cone. I went to three grocery stores before I was able to find the proper cone. I was able to find sugar cones and waffle cones, but neither one of those would work for what I was trying to accomplish.
The next hurdle I had to overcome was how I was going to bake them. Do I stand them upright and fill them with cake batter? Do I bake regular cupcakes and place them in the ice cream cones? Do I turn the cones upside down over-top of the unbaked cake batter? I went back to the Betty Crocker website to find out more details. While they suggested you turn the ice cream cones upside down while the cupcakes bake, I read through the comments and decided to stand the cones up in a mini muffin tin, fill them with cake batter and bake them upright. This turned out perfectly, and this is how I will bake them from now on.
Finally I was stuck on how I was going to stand these upright while I iced them. I discovered that they will stand up on their own, as they are weighted down with cake through to the bottom of the cone. I was also fortunate enough to have a piping bag holder that worked perfectly.
Now, I made these for a 3 year old, who loved them, but I think that these would be a great treat for anyone of any age. Jamie and I might even make them for our next dinner party, because, no matter how old you are, who doesn’t love an ice cream cone?
(Click here to see Sam enjoying his Ice Cream Cone Cupcake) 🙂
Adapted from All Recipes
- 2 cups white sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup butter, softened
- 1 1/2 tsp vanilla extract
- 2 1/2 cups icing sugar
- 3 tbsp cream
- Dash food colouring
- Preheat oven to 350°F. Stand Ice Cream Cones upright in mini muffin pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix for 2 minutes on medium speed.
- Pour evenly into ice cream cones (about 1/2 – 3/4 full).
- Bake 16-20 minutes, until the cake tests done with a toothpick. Carefully remove the cupcakes and allow to cool completely before decorating.
- In large bowl, cream together the butter and vanilla. Blend in the sugar, 1/2 cup at a time, beating well after each addition. Beat in the cream and food colouring, and continue to mix until light and fluffy. Keep frosting covered until ready to decorate.
- Ice Cupcakes and top with sprinkles.
- Enjoy and Have Fun!