Ice Cream Cone Cupcakes!

Grandma Dorothy celebrated her 93rd birthday this past weekend and we all gathered at her house for a family BBQ! The cousins kids loved my Cookie Monster Cupcakes, I made for them at her 92nd birthday, that I wanted to treat them to another fun cupcake this year. JJ found a great ice cream cone recipe and immediately sent it to me. I had every good intention of transporting these to Grandma's house but had an incidence of top heavy ice cream cone cupcakes that I decided there was no way they would make it over in one piece. I was really bummed because they were so cute! I decided to make some regular cupcakes and decorate those to take over for the kids. Good thing there was extra batter, otherwise, I would have arrived empty handed!

I'm glad I was able to get some pictures of these cones to share with you all. A word of advice would be that if you make these for a birthday party or special occasion or just because...make sure you intend to consume them where you made them!  

Ice-Cream Cone Cupcakes
adapted from www.ambrosiabaking.com (cupcake recipe courtesy of www.glorioustreats.com) 

Chocolate Cupcakes
Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk (I didn't have any on hand so I used 1% which was fine)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Ice-cream cone cupcakes:
24 flat bottomed ice cream cones
cupcake pan
aluminum foil
frosting
food coloring (Optional -I just did a white cream cheese frosting)
sprinkles (optional)

Directions:
Preheat the oven to 350F. Place one ice cream cone into each well of a cupcake pan, and using a long strip of aluminum foil, create a ring around the base of each ice cream cone, to ensure that it won't fall during baking. 

In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Beat on medium speed for 1 minute. Stir in the boiling water (the batter will be thin, don't worry this is right)

Fill the ice cream cones with the batter about two-thirds of the way up. It is important not to overfill each ice cream cone, because the batter will rise during baking and you do not want the cupcake batter to spill over the top of the ice cream cone. 

Bake for about 25 minutes or until a toothpick inserted into the center of the cone comes out clean. Remove the cupcakes from the cupcake tin and transfer to wire racks to cool completely before frosting. To frost the ice cream cones, make your favorite frosting and you can use food coloring to create the look of different ice cream flavors. Fill a piping bag with your frosting and a large star tip (I used Wilton's 2D tip). Pipe the frosting over your cupcakes using a swirling motion, similar to what a soft serve cone would look like. Once all the ice cream cones have been frosting, finish them off with some fun sprinkles!

I found these "wide-mouthed" cones at my local grocery store. If your store has these, pick those. In my head, I thought the wide-mouthed might allow for some more cupcake coverage at the top of the cone. They didn't look any larger than a standard cone, but the top did seem a bit wider. 

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I will leave you guys with a cute picture my husband took of a deer and her baby. They were grazing in our backyard the other morning. This baby deer was the youngest we have ever seen in the wild. So cute!

 Happy Friday! 
         ~Amy