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Ice Cream Cone Cupcakes
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Servings
12
Calories
Author
Robin Gagnon
Ingredients
Pack of ice cream cones
Batter
2
cups
flour
1
cup
sugar
¼
teaspoon
of salt
1
teaspoon
baking powder
¼
pound
butter
(one stick) room temperature
½
cup
vegetable shortening
2
large eggs
¾
cup
of milk
1
teaspoon
vanilla extract
Frosting
½
cup
butter
softened
¼
cup
milk
1
teaspoon
vanilla extract
4 ½
cups
confectionery sugar
Instructions
Bake the Cupcakes
Preheat oven to 350 degrees.
Sift the flour, sugar, salt and baking powder together.
Mix in the butter and vegetable shortening. Add one egg at a time into the mix, then the milk and vanilla. Mix until batter is smooth and even.
Fill each ice cream cone half way or a little less if you want the cake even with top of cone.
Place the cones in a cupcake pan and bake for approximately 15-20 minutes until the top looks golden brown or tooth pick pulls out clean. .
Allow to cool down all the way before frosting.
Make Vanilla Frosting
Cream the butter with mixer.
Add milk and vanilla, then slowly beat in confectionery sugar until desired texture is reached.
Decorate
Generously frost the cupcakes. Adding colorful toppings is strongly encouraged.