Ice Cream Cone Cupcakes

Ice cream cone cupcakes always bring back memories of growing up. These were always a special treat, looking so cute, just like the real thing. The saltiness of the cone goes well with the sweetness of the cake and icing.

Someday I hope to own one of the fancy baking pans that can handle the ice cream cones, but until then I'll just carefully transport them in and out of the oven.

For these cakes, I just used a box mix and filled the cones only half way. I've had some spillage problems in the past. The icing recipe is from Taste of Home's Cupcake & Muffin magazine. It holds up well to create the swirls and also does not harden over easily. The recipe makes a lot of icing, so I didn't use it all for my 24 cupcakes. I tinted the icing with lavender coloring gel and added sprinkles to complete the ice cream cone look.


Bakery Frosting Recipe
INGREDIENTS:
2 cups shortening
1/2 cup nondairy creamer
1 teaspoon vanilla extract
1  package (32 ounces) confectioners' sugar
1/2 to 3/4 cup water

In a large mixing bowl, beat the shortening, creamer and extract. Gradually beat in confectioners' sugar. Add enough water until frosting reaches desired consistency.

cupcake