Today on Sugar Spun Run, I'll be showing you how to make ice cream cone cupcakes.
Hey Sugar Spun Bakers, Sam here!
And today, I am so excited to be sharing another carefully tested, well researched,
and perfected recipe.
These ice cream cone cupcakes are so much fun to make.
They're surprisingly simple and they're great for kids.
My mom always used to make them when I was growing up,
and I'm really happy to be sharing the recipe with you today.
Before we begin, you'll want to preheat your oven to three hundred and fifty degrees Fahrenheit.
Now, growing up, these that were most often made in my house using a box cake mix.
Of course, that's not how I do it anymore. We're going to be
making our cake completely from scratch,
so grab yourself a large mixing bowl.
And to this, we are going to add one fourth cup of softened, unsalted butter.
And we're also going to be using one fourth cup of cooking oil.
Now vegetable oil or canola oil are neutral cooking oils that work really well here.
I don't really like to use those in my own kitchen so much anymore,
so I'll be using olive oil or you could use avocado oil.
They do have a little bit of a taste that they'll impart into the finished baked good,
but it's super subtle, so I don't mind using it.
My kids don't complain or anything like that.
Now, of course, we do need some sugar. We'll be using three fourths cup of granulated sugar.
And today's recipe could be made in the stand mixer,
but today I'm just going to be using my electric hand mixer instead.
And we'll cream together the butter, the sugar, and the oil until it's light and fluffy.
Alright, so this is looking good. Everything's nicely creamed together,
so I'm going to add my eggs. For today's recipe,
we will need two large eggs and I recommend that you—that you use room temperature eggs.
Just gonna crack them in a separate dish.
Oh, hard eggshell to crack.
Drop them right in. And what is a vanilla cupcake without some vanilla flavoring?
We'll be using one and a half teaspoons today,
and then we will stir everything together again until the eggs are nicely incorporated.
Alright, so we're actually done with these beaters now.
So let's slide this out of the way and grab a separate bowl for your dry ingredients.
Now the first thing we're going to be using today is one and a half cups of all purpose flour.
Just add that in. We'll also be using one and a half teaspoons of baking powder.
There is no baking soda in today's recipe,
that is by design, not by accident. And then for a little bit more flavor,
a half teaspoon of salt, and we'll just whisk these ingredients together
until they're nice actually combined.
Now, before we go any further, you're going to want to
measure yourself two thirds cup of buttermilk.
Actually, I recommend measuring this out before you can started.
That way, it has some time to come to room temperature or at least close to room temperature.
So we have our buttermilk, we have our flour,
we have all of these empty dishes that I'm just gonna push out of the—oh!—push out of the way
and not break here, and we're going to bring back our batter from earlier.
Now we're going to alternate adding the flour mixture and the buttermilk to our batter.
I will do the flour in three parts, and the buttermilk in two,
and I always start and end with the flour.
So a little bit of this. And we are not using our electric mixer anymore at this point,
we're just going to be using a spatula to incorporate the ingredients.
If you were to use an electric mixer,
you run the risk of over mixing your batter,
which can leave you with a dense and dry cupcake.
So we're just going to be gentle and try not to overmix.
You want your batter to be nice and uniform when you're done,
so you don't want to under mix either. I'm gonna add about half of my buttermilk now.
About half of our remaining flour. We’ll fold this in.
And you can see I added the buttermilk when the flour was almost combined,
but it's not completely combined. That helps reduce the risk of over mixing.
So as I mentioned, this batter is really just a vanilla cake batter.
And one problem that people tend to run into
when making vanilla cake from scratch is that sometimes they’ll say,
“My cake turned out tasting like cornbread.”
It's a common problem. If you've ever been there,
you're not alone. This is most often caused by either over mixing,
over baking your batter, or using too much flour.
So I like to use my kitchen scale when I'm measuring my flour.
And I recommend that you do the same. A kitchen scale is super inexpensive.
They're like ten bucks on Amazon,
and it's just a great way to level up your baking and make sure you're accurate.
Okay, so my batter is a little bit lumpy, but there are no dry strokes of flour remaining.
I'm very happy with how this looks, so now we can begin portioning it.
Let me grab my cupcake tin, clear out a couple of these dishes.
And just wait just a second. I almost forgot the most important ingredient:
the sprinkles. Of course these are optional,
but I like to add like three tablespoons of colored jimmies and just fold those into the batter.
Adds a nice pop of color and just fun.
Okay we have our cupcake pan. Next,
you're going to need twelve flat-bottomed ice cream cones.
They do need to be flat bottomed. Otherwise, you're not going
to be able stand them in your cupcake pan.
Now, you will get at least twelve cupcakes from this recipe.
I have found that the size of the cones vary, um, but you'll get at least twelve,
sometimes up to fifteen just depending on your cones.
Drop these in our cupcake pan. Now some people worry that
they're going to tip over their ice cream cones
when they're transferring them to the oven.
I'm not the steadiest person ever, but it's not anything I've ever had an issue with.
However, if you're really worried about it,
you can crumple some aluminum foil around the base of the cone.
Now let's fill our ice cream cones. I like to use an ice cream scoop, just makes the job neat
and easy.
And we are going to fill the cupcakes a little bit above that ridge right there.
You don't wanna overfill them because, if you do,
they could overflow and leak all over your pan.
A little bit more there. There’s our first one.
This one's a little bit high. I'm a lot happier with how much I filled this one.
I'll show you the difference in them when they come out of the oven.
Now my ice cream cones have these little grids at the bottom,
so it takes a second for the batter to settle into those grids.
You can help it along by tapping the bottom of the cone on your counter
or on your pan just to help settle it a little bit.
Otherwise, just after you portion them all, just go back and double check,
make you have enough batter in each cone.
Alright, now we are going to take these over to our three hundred and fifty degree Fahrenheit oven.
We're going to bake them in the center rack. They'll need to bake
for about twenty to twenty three minutes,
but I recommend using a toothpick to check that they're
done and just insert it in the center of one of the cupcakes, it should come out clean
or with a few moist crumbs.
Alright, now we need to let these cupcakes cool completely before we frost them,
but they do cool fairly quickly. So while they're in there,
I'm going to start preparing my frosting.
Now, you can use any frosting on these cupcakes
and you can put it on the cupcakes any way you'd like,
but I am going to be doing a fun vanilla-chocolate swirl to make them
really look like soft serve ice cream cones.
So to do this, I like to use my cream cheese frosting,
but you could use butter cream instead. And I just have a batch of my cream cheese frosting made,
and I'm going to quickly divide it into two bowls.
And I'm just eyeballing this. I'm not measuring it exactly.
Looks about right. And to one of the bowls,
I'm going to add a fourth cup of cocoa powder.
And I'm just going to stir this in,
so we'll have our chocolate and our vanilla frosting.
And the cocoa powder is pretty drying,
so I'm going to stir it in with my electric mixer
And I want it to be the same consistency as my vanilla or plain cream cheese frosting.
So if it seems a little bit dry, I'm going to add just a splash of heavy cream,
you could use milk instead, just to thin the consistency a little bit.
Alright, now I am going to grab three piping bags
and I'm going to put my chocolate frosting in one bag.
And I'll put my vanilla in another. This is a great way to put icing in a piping bag
when you only have one set of hands.
Now grab yourself a slightly larger piping bag
and we are going to snip the tips of both of these icings.
I like to try to do it in the same place. And to my larger piping bag,
I am just going to snip the end and fit this with a closed star piping tip.
The Wilton 2D would work well here, but I am using the Ateco 846 today.
And we'll drop our frosting right into this piping bag.
Squeeze down just a bit.
My vanilla frosting is a little bit further down, so that's what's going to come out first.
So I'm going to do a couple of swirls just into my mixing bowl
because I don't wanna start piping this frosting on my cupcakes until it's swirled.
So I'm just going to do a couple dollops until I start to see chocolate.
There we go. Alright, now let's check if our cupcakes have cooled
and it looks like they have. And I'm just going to leave them in the cupcake pan
because it helps make sure that I buffer them
and I don't put them right next to each other
because if one were to fall into the other after it's been frosted,
it can get pretty messy. We'll go ahead and frost our cupcakes.
And this sort of tip is going to give you those perfect soft serve swirls.
Now this can end up being a lot of frosting, so I like to keep my swirls kind of small.
And that's another reason I like to use cream cheese frosting just because it's not too sweet.
Let's do a couple more. Look,
you can see this cupcake was slightly overfilled,
so some of the batter spilled out, but not a big deal.
Could be much worse. Trust me. This one looks a little funky.
Let's see if I can do it better here.
And that is how you make these super cute ice cream cone cupcakes.
I really hope you guys enjoy today's recipe.
If you try this one, please leave me a comment.
Let me know what you think. I always love hearing from you.
Thank you guys so much for watching, and I'll see you next time.
I’m gonna go get some sprinkles for these. I wanna eat this funky looking one over here,
not my best work. It tastes like nostalgia,
but like better.
Now, I'm going to alternate adding the flour mixture *cough*
—flat bottomed ice cream cones…
Alright, we have our cupcake pan. I'm using a twelve count cupcake pan.
And I—*whispers* Mom. Yes?
What is that for?
Are those supposed to get eaten?
Are they supposed to get eaten? Yeah. I can't hear you kid.
Cupcake? Supposed—
Yeah. I'm gonna put cupcakes in them.
Does that sound good? Mhm.
Thanks for whispering because I'm filming, okay.