Cakes In A Cone Recipe 465 Recipes

JUSTIN'S FROSTED CHOCOLATE CONE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Set ice cream cones upright in 10 muffin cups.
• Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
• Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
• Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
• Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
• Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
• Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
• Let cupcakes cool thoroughly, about 1 hour.
• Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.

MINI CAKE CONES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

ICE CREAM CONE CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
• Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
• Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
• To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.

CAKES IN A CONE

Steps:

• Prepare cake mix or brownie mix according to pkg directions.
• Fill each cone about 3/4 full of batter, up to first ridge in cones.
• Place cones in the cups of a cupcake pan or on a cookie sheet.
• Bake@ 400 degrees fr 15-18 minutes or until tests done.
• Remove from oven and let cool completely before frosting.

RED VELVET CONE CAKES

Steps:

• Sugar red hearts, for garnish
• Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins.
• Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
• In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth.
• Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting.
• Icing:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached.
• Frost the tops of the cupcakes and sprinkle with sugared red hearts.

ICE CREAM CONE CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
• Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

ICE CREAM CONE CAKE

Steps:

• Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside.
• Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.
• Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes.
• To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.

CHOCOLATE CUPCAKE CONES

Steps:

• Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

CANDY-TOPPED CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
• Frost with frosting and decorate. Store loosely covered.