any advice on making birthday cupcake cones?

Answer 1

Ice Cream Cone Cupcakes



I had a friend ask me to make cupcakes in an ice cream cone about three years ago. I resisted for some reason, but stumbled across organic ice cream cones and sprinkles at Whole Foods and thought, why not.

Being my first time and all, I was expecting to learn some lessons. I imagined balancing the cones would be an issue, but in fact that wasn't a problem at all. I was also concerned with the wet batter breaking through the cone. That did happen a little, but not too much. What I should have been careful of, however, was overflow.

I had significant overflow on all but three of the cones. I was able to scrape the cake off, but it did leave a smudge mark. My recommendation is to leave a good half inch (if not three-quarters of an inch) between the batter and the top of the cone.


Cupcakes
makes 24 cupcake ice cream cones / 350 degree oven

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

1. measure out everything but the eggs directly into your mixer bowl
2. mix on low speed just until incorporated
3. beat on high speed for 2 minutes
4. add eggs, beat on high speed again for 2 minutes
5. transfer batter into a container with a pour spout (like a pyrex measuring cup)
6. pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone
7. bake at 350 for about 20 minutes or until cake tester comes out clean





Vanilla and Chocolate Buttercream Frosting
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder (I use Valrhona)

1. beat butter until creamy, scrape bowl
2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined
3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
4. take out half of the buttercream and reserve, this is your vanilla
5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream


Assembly
1. pipe frosting onto cooled cupcakes with a large star tip
2. top with sprinkles

Answer 2

Birthday Cupcake Cones

Answer 3

I think I know what you mean. Just put the ice cream cones in your cupcake pan to hold them in place, then make your cake mix and fill the cones about 2/3 of the way full. Then bake them according to the box's directions. Very yummy!

Answer 4

Might want to make plain cupcakes.. transfer the cooked cake (once cooled) to the ice cream cone and then ice it.

Answer 5

put a weight in the bottom of the cone so they stay standing up such as a big hard piece of candy

Answer 6

I bake my cake right into the cone...go to allrecipes.com..they can give you some advice on it

Answer 7

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