HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
CUPCAKE-STUFFED ICE CREAM CONES
Provided by Brandi Milloy
Categories dessert
Time 1h40m
Yield 16 to 18 cupcake cones
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
- Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
- Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
- Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
- Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
- Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.
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.
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