CONFETTI CUPCAKE CONES
All three of my kids love these cones. They are requested at almost every birthday party or celebration. -Jami Geittmann, Taste of Home Art Director
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in sprinkles., Spoon a scant 3 tablespoons batter into each cone; place cones in muffin cups. Bake 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks., For frosting, beat butter until fluffy. Beat in confectioners' sugar, vanilla, food coloring if desired and enough milk to reach piping consistency. Pipe frosting over cupcakes; if desired, spoon chocolate topping over frosting. Decorate as desired.
Nutrition Facts : Calories 362 calories, Fat 13g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 174mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 0 fiber), Protein 2g protein.
CONFETTI ICE CREAM SUNDAE CUPCAKES
An excuse to eat "ice cream" any time of year!
Provided by Ana Calderone
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
- Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
- Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
- Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
- Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.
LEMON-CONFETTI CUPCAKE CONES
Create a new kind of cupcake: Lemon-Confetti Cupcake Cones. Sprinkles in batter inside ice cream cones? These cupcake cones are sweet twists on classics.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Cover tops of 2 (12-cup) muffin pans tightly with foil. Use sharp knife to poke small hole in foil over center of each muffin cup. Press bottom tip of each ice cream cone into foil to stand upright in muffin cup.
- Prepare cake batter as directed on package. Add dry pudding mix and milk; mix well. Reserve 2 Tbsp. sprinkles. Gently stir remaining sprinkles into batter. Reserve 3/4 cup batter. (See tip for how to use.) Spoon remaining batter into cones.
- Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool completely. (Do not remove filled cones from pan.)
- Beat butter in large bowl with mixer until creamy. Blend in marshmallow crème. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed 1 min. or until light and fluffy. Spoon into pastry bag fitted with decorating tip. Use to pipe frosting onto cupcakes. Sprinkle with reserved sprinkles.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.5371 g, Sugar 23 g, Protein 2 g
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