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Cupcake recipes:
Copied and Pasted from Martha Stewart's Website
Ice Cream Cone Cupcakes
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. The cones are adorned with buttercream and topped with the usual fixings -- whipped cream, colorful sprinkles, chopped nuts, melted chocolate, and even a cherry on top. Any leftover batter can be baked in minimuffin tins. An old-fashioned ice cream cone stand is a charming (and convenient) way to serve the cupcakes.
Ingredients
Makes 12.
FOR CUPCAKES
12 sugar cones
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk
FOR DECORATING
Swiss Meringue Buttercream, plus 1/2 recipe chocolate variation
Gel-paste food color, optional
Melted chocolate
Chopped roasted salted peanuts
Maraschino cherries
Assorted candy sprinkles
Directions
Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.
First published
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These were fun to make, after I figured out the right way to make them so needless to say I made two trips to the store thank goodness super walmart is 2 seconds down the road from me and open until midnight.. :0)
This was the first batch that I MESSED up..
See I over filled the cones.. DO NOT over fill.. Leave some room in the cone :0) Once I fixed what the heck was wrong - this is what I got.. PERFECTO!! :0)
And for my finished product -- So cute I thought.. They tasted pretty good too.. I have to admit they definitely tasted better that night- because by the next morning the cones became kinda soggy and chewy.. Still good though.. In my opinion next time I make some thing like this - I will use box cake mix and I was even thinkin maybe using brownie mix.. I think they would taste better.. Definitely make these in the morning and have them the same day. Tasted way better in my opinion..
So not only did I make these - I tried my baking skills on another one..
Also from Martha Stewart - I made Banana cupcakes with Honey Cinnamon frosting.
and well for some reason I cannot find the recipe now and the one I printed I threw out after I used it.. Sorry.
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