Whether you're 4 or 40, cupcakes are the perfect dessert!
Julie Hasson author of 150 Best Cupcake Recipes believes cupcakes can be savored privately or shared enthusiastically. They can be dressed up as a wedding cake or neatly tucked into a picnic basket or lunch box. And, it doesn’t matter if you’re four or 40—cupcakes are fun and delicious!
Then there’s the subject of beauty. You have to admire the splendor of cupcakes. They are delectable miniature cakes with soft interiors, tapered sides and sweet frosting crowns. And, the flavor combinations for both cake and frosting are limited only by your imagination…
Here’s an innovative recipe for your next party (perfect for both kids and adults)!
Ice Cream Cone Cupcakes
Makes 12 cupcakes
Ice cream cones filled with cake and iced to look like real ice cream cones are a fun treat for kids and make a great alternative to ordinary birthday cake. They’re a classic but still cool.
Tips: These cupcakes can be made up to 1 day ahead, but they taste best the day that they’re made. Place unfrosted cupcakes in an airtight container and store at room temperature. Frost just before serving.
One package (18.25 oz/515 g) of cake mix will work in place of the White Cupcake Batter. Prepare mix according to package directions, fill cones and bake as directed.
• Preheat oven to 350°F (180°C)
• Muffin pan
1 Recipe White Cupcake Batter (below)
1 cup all-purpose flour 250 mL
1⁄2 tsp baking powder 2 mL
1⁄4 tsp baking soda 1 mL
3⁄4 cup granulated sugar 175 mL
1⁄4 cup unsalted butter, at room temperature 50 mL
2 egg whites
1 tsp almond extract 5 mL
2⁄3 cup buttermilk 150 mL
1. In a small bowl, mix together flour, baking powder, baking soda, and salt
2. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
12 flat-bottomed ice cream cones
Frosting (see Frosting recipe, below), sprinkles, candied cherries or other garnishes of choice
1. Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheated oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester inserted in center comes out clean.
2. Let cool completely in pan on rack. Top cooled cupcake cones with frosting. Sprinkle with garnishes.
Vanilla Cream Frosting
Makes enough to frost 12 or more cupcakes
11⁄3 cups confectioner’s (icing) sugar 325 mL
1⁄2 cup unsalted butter, at room temperature 125 mL
1⁄3 cup whipping (35%) cream 75 mL
1⁄2 tsp vanilla paste or vanilla 2 mL
1. In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add cream and vanilla paste, beating until frosting is smooth.
2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.
Variation: Tint the frosting with food coloring. Be careful not to use too much color. Start with a drop, mix it in well, and add more only if necessary.