So maybe a little bit of a misnomer, it’s really cupcakes that look like ice cream. If you can’t tell I made these for the 4th of July and they were a smash hit! They did take a lot of work though so be prepared. Once you know how to make them though you can make this great no melt summer ice cream treats any which way you want.
36 Sugar Ice Cream Cones
- Even though the wafer cones have the flat bottom I like the sugar cones better. They hold up to the baking process better and don’t become soggy from the batter like the wafer cones do.
2 3/4 Cup Flour
2 1/2 Tsp Baking Powder
1/2 Cup Butter
1 3/4 Cup Sugar
1 1/2 Tsp Vanilla
1 1/4 Cup Heavy Cream
6 Tbs Butter
1 Tsp Vanilla
2-3 Tbs Heavy Cream
3 1/2 – 4 Cups Powdered Sugar
Start by wrapping the cones in aluminum foil, that way when the cupcakes are baking the cones won’t burn since they’re already baked.
Next cover the top of a 9X13 baking pan, the deeper the better, with 5-6 layers of aluminum foil. This will help to stabilize the cones when they’re baking. Lay the cones opening side down so that you can figure out how many will fit and then mark off a grid pattern. Next poke a hole in the center of each square.
Carefully insert the end of the cone into the foil covered pan. You don’t want to be too forceful because you can either damage the end of the cone or widen the hole too much and then you lose some of the stability.
Now you can start the batter. First combine together the butter, sugar, and vanilla. Mix until fully combined and fluffy.
Mix in the eggs one at a time. Make sure the egg is fully incorporated before adding in the next one.
In a small bowl combine the flour, baking powder, and 1/2 tsp salt.
Alternate adding in the flour mix and the heavy cream. You want to start and end with the flour mix. Slowly alternate until everything is added in and then mix on high for 30 seconds.
So I used a scoop to fill my cones but I suspect that a piping bag would have been easier because the batter was so thick it too a long time to sink to the bottom of the cones. I filled mine between 2/3 – 3/4 of the way full.
Bake at 375 °F (190 °C) for 15 – 18 minutes or until golden brown and a tooth pick pulls clean from the center. Allow the cupcakes to cool while you make the frosting. Now I made a vanilla frosting because I was doing red, white, and blue swirl for the 4th of July, but you can do any type you want.
Start by combining the butter and a part of the powdered sugar.
Add in the vanilla, heavy cream, and salt. I like a pinch of salt in the frosting because it’s so sweet and I like the balance that the salt provides. Slowly add in the remaining powdered sugar until the frosting comes together. If you want to do what I did separate the frosting into 3 bowls.
In a piece of plastic wrap lay out half of each color then roll up and twist up the ends. Cut one end off and place into the bottom of a pipping bag.
Swirl like it’s soft serve ice cream. Then remove the cone from the aluminum wrapper and eat like an ice cream cone!
Serving 1 Ice Cream Cupcake