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Vanilla Cupcakes (baked in ice cream cones)




I volunteered to bake cupcakes for my daughter’s class because it gave me a great excuse to try out a new recipe. Plus, I love baking for kids....they always appreciate it! When I was a kid my Mom used to use ice cream cones as the vessel for cupcakes and I always thought it was so neat. I used to love being able to eat the whole thing and now that I’m a Mom I appreciate how much less messy it is for children to eat this way.


Here’s my basic vanilla cake recipe. I think evaporated milk gives the cake a nice sweet and tangy flavor. This is perfectly fluffy and spongy but not too crumbly so it’s easy to ice. You can make about 16 ice cream cone cupcakes with this recipe.


1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder 

1/4 teaspoon fine salt 

3 large eggs, at room temperature 

2/3 cup sugar 

1 1/2 sticks (12 tablespoons) unsalted butter, melted and slightly cooled

2 teaspoons pure vanilla extract 

1/2 cup evaporated milk 


16 ice cream cake cones

frosting and decor of choice


Preheat oven to 350 and poke a small pin hole in the bottom of each ice cream cone using a skewer or toothpick (this will allow steam to escape the bottom so they don’t get soggy). The cake cones will stand up nicely in a mini muffin tin.


To make the batter begin by mixing first 3 ingredients in a bowl. In a separate mixing bowl beat the sugar and eggs until fluffy, about 2 minutes. Slowly incorporate the melted butter (make sure the butter is luke warm and not hot to the touch before adding). Now include the vanilla extract and add the flour mixture a little bit at a time. When all of the flour has been mixed in scrape down the sides with a rubber spatula and mix in the evaporated milk until it has just been mixed. Be sure not to over mix but just incorporate everything.


Fill the cones 3/4 full and bake about 18-25 minutes or until the batter has risen to the top of the cones and baked through. You should be able to insert a toothpick and pull it out clean or press gently on the top and your finger not sink into it.


Allow the cakes to cool completely before icing with your favorite buttercream icing.


My go to icing recipe is: 3 cups powdered sugar, 1/2 cup of salted butter, 1 tsp vanilla, and 1 tbsp of milk beaten together with an electric mixer. Beat together all ingredients until smooth.


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