Ice Cream Cone Cupcakes |
Just when the kids thought cupcakes were fun enough…baked in ice cream cones they’re even better! This easy one-bowl batter can be made in both chocolate and vanilla versions to make everyone happy. Makes 12 cupcakes.
Prep. time: 15 to 20 mins
Cooking time: 30 mins
Ingredients
Cupcakes:
- 2 flat-bottomed ice cream cones
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) unsweetened cocoa powder
- 1 cup (250 mL) milk
- 1 egg
- 1/2 cup (125 mL) butter, melted
- 2 tsp (10 mL) vanilla
- 1-3/4 cups (425 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
Chocolate Icing:
- 3/4 cup (175 mL) semisweet chocolate chips
- 2 tbsp (30 mL) milk
- 1/4 cup (50 mL) sour cream (not fat-free)
- Sprinkles or other candies
Directions
Cupcakes:
1. Preheat oven to 350°F (180°C). Cut twelve strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2. In a large bowl, whisk together sugar and cocoa; gradually whisk in Milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre cupcake comes out clean. Let cool completely in pan on rack.
Icing:
1. In a microwave-safe bowl or measuring cup, combine chocolate chips and Milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
2. Spread icing over cooled cupcakes and decorate with sprinkles as desired.
Recipe and Photo courtesy Dairy Farmers of Canada.
Visit dairygoodness.ca
for more recipes.
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Rachel | January 27, 2011 at 12:00 pm - §
I loved these cupcakes!!! yum yum