CONFETTI ICE CREAM SUNDAE CUPCAKES
An excuse to eat "ice cream" any time of year!
Provided by Ana Calderone
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
- Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
- Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
- Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
- Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.
ICE CREAM SUNDAE CUPCAKES
Here's how to make your own yummy, gluten free Ice Cream Sunday Cupcakes. Add a banana to make Banana Split Cupcakes. You can also set this up buffet style and let the children (and adults) build their own --what fun. http://www.elanaspantry.com/ice-cream-sundae-cupcakes/ http://www.elanaspantry.com/chocolate-cupcakes/ http://www.elanaspantry.com/whipped-cream-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 35m
Yield 10 cupcakes, 5-7 serving(s)
Number Of Ingredients 5
Steps:
- Place cupcakes on a large plate or platter.
- Place one scoop of ice cream on top of each cupcake.
- Spoon Whipped Cream Frosting onto ice cream.
- Top with gluten free sprinkles and finish with a cherry.
- Serve.
Nutrition Facts : Calories 114.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 25.1, Sodium 45.7, Carbohydrate 13.5, Fiber 0.4, Sugar 12.1, Protein 2
HOT FUDGE SUNDAE CUPCAKES
Ready in 45 minutes, the only place these hot fudge sundae cupcakes will melt is in your mouth. Made with yellow cake mix, serve them in mini-waffle cone bowls, topped with hot fudge, whipped cream and cherries.
Provided by By Bree Hester
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake batter as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. (Save 4 cupcakes for another use.)
- For each remaining cupcake, peel off paper liner; spread 1 tablespoon hot fudge topping on cupcake. Place cupcakes in waffle bowls. Top each with dollop of whipped cream topping, the sprinkles and a cherry.
Nutrition Facts : ServingSize 1 Serving
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