ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
ICE CREAM CONE CUPCAKES
Make and share this Ice Cream Cone Cupcakes recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 38m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Prepare batter for cupcakes per instructions on the box.
- Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
- Place the cones on a baking sheet and bake for 15 to 18 minutes.
- Cool and frost, then decorate with sprinkles as desired.
ICE CREAM CONE PULL-APART CUPCAKE CAKE
There are cupcakes under that cone! Cleverly frosted with buttercream and dressed up to look like ice cream, this dessert is perfect for a summer picnic or cookout.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 23 servings
Number Of Ingredients 7
Steps:
- Reserve about 1 cup white buttercream and transfer to a piping bag fitted with a large star tip. Color about 2 cups buttercream dark tan/light brown (for the cone) using ivory food coloring with a few drops of brown. Color about 3 1/2 cups buttercream a medium pink (for the ice cream) using red food coloring.
- Assemble the ice cream cone: Arrange 8 cupcakes as follows to make the cone: one row of 3, two rows of 2 and 1 cupcake at the bottom. Use an ice cream scoop or large spoon to dollop about 1/4 cup of the tan/brown frosting on each cupcake and smooth over the top and sides of the cupcakes (but not the liners) to make a cone shape, smoothing to a point at the bottom. With the back of a butter knife, drag through the buttercream in a crosshatch pattern to resemble the lines on an ice cream cone.
- Wash and dry the ice cream scoop and offset spatula. Arrange 15 cupcakes above the cone to make a scoop of ice cream with a flat-ish bottom and a domed top. Use the ice cream scoop or large spoon to dollop about 1/4 cup of the pink frosting on each of the 15 cupcakes and spread with the offset spatula, making swirls in the frosting so it resembles a scoop of ice cream.
- Pipe a freeform pattern of white buttercream stars on the top of the scoop to resemble whipped cream. Place a large red gumdrop on the top cupcake for the cherry. Sprinkle the white buttercream with multi-colored sprinkles.
ICE CREAM CONE CUPCAKES
These cute cupcakes are fun for everyone! Make them for parties or other times when you just want an easy cupcake! Top with desired icing or just eat plain!
Provided by CupcakeGirl
Categories Desserts Cakes Cupcake Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
- Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
- Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 19 g, Cholesterol 16 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 133.4 mg, Sugar 9 g
CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.
Nutrition Facts :
CAKES IN A CONE
No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.
Provided by Sassy Squirrel
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 24
Number Of Ingredients 4
Steps:
- Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
- Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
- Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 25.4 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 147.4 mg, Sugar 13.6 g
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. Any leftover batter can be baked in minimuffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 15
Steps:
- 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.
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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EASY ICE CREAM CONE CUPCAKES - DESSERTS ON A DIME
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4.8/5 (11)Total Time 30 minsServings 12Calories 332 per serving
- Then place the ice cream cone in a muffin tin. I placed 1 cone in each tin to help keep them upright while baking.
- Pour the cake batter into the ice cream cones filling them up approximately 1/2 way. You can use a piping bag to fill up the cones or use a spoon.
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- Preheat oven to 350°F. Arrange ice cream cones, flat-bottomed sides down, in a 13- x 9-inch baking pan. Prepare cake batter according to package directions. Pour batter evenly into ice cream cones (about 3 scant tablespoons per cone).
- Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 28 to 30 minutes. Let cakes cool completely in baking pan, about 25 minutes.
- Beat cream cheese and butter in a large bowl with an electric mixer fitted with a paddle attachment on high speed until creamy, about 1 minute. With mixer running on low speed, gradually add powdered sugar, cocoa, and vanilla, beating until just combined, about 1 minute. Increase speed to medium-high; beat until fluffy, about 3 minutes. Transfer frosting to a ziplock plastic bag fitted with a large star piping tip. Pipe frosting onto tops of cooled cupcakes. Garnish with sprinkles.
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