Ice Cream Cupcakes

Ice Cream Cupcakes

It was Hubby’s birthday a little while ago and cupcakes were of course on the menu. These WEREN’T the cupcakes I had planned to make. The day turned unexpectedly busy so I had to make these quickly. They are supposed to look like one of Hubby’s favourite treats, soft serve ice cream. I was on such a tight timeline that I didn’t even stop to take step-by-step pictures so you’re going to have to bear with my written instructions.

1) Cover top of muffin tin in tinfoil.
2) Punch a small hole in the tinfoil with your finger where each muffin cup is.
3) Push bottoms of cones through holes into muffin cups. (This stops the cones from tipping over as they bake.)
4) Pour cake batter into the cones. (I used box cake mix. See, I told you I was in a hurry!)
5) Here is the important part, because this is the mistake I made: DON’T FILL THE CONES TOO FULL!!! Next time I would fill them to the top of the narrow part of the cone so they don’t overflow.
6) Bake the cupcakes as you usually would.
7) Take them out of the oven and use a fork or shishkabob skewer to poke holes in the bottom of the cones and put them on a rack to cool. The holes stop the cones from becoming mushy.
8) Using a large piping bag and tip, pipe icing onto the baked cupcakes in a spiral, soft serve style. (I usually make my icing with butter but I wanted the icing to be very white so I used shortening, icing sugar, and a bit of milk.)

The cake mix overflowed and they were made with boxed cake mix, but they were still well received by our guests and they were a cute birthday treat in a hurry.

If you have any tips or tricks on how to bake cupcakes in ice cream cones, I’d love to hear them!



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