24 flat-bottom ice cream cones
1 batch of cupcakes (either homemade or from a boxed mix)
1 batch of Vanilla Buttercream frosting (see below)
Red, white, and blue sprinkles in assorted shapes
1 batch of cupcakes (either homemade or from a boxed mix)
1 batch of Vanilla Buttercream frosting (see below)
Red, white, and blue sprinkles in assorted shapes
Vanilla Buttercream:
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk
1. Preheat oven according to recipe or boxed cake mix. Place an ice cream cone standing up in each of the wells of a 24-cup muffin pan.
2. Prepare cupcake batter according to directions and spoon
into ice cream cones, filling them 2/3 of the way full.
3. Bake according to directions, for about 20-23 minutes, or
until toothpick inserted into the center of the cupcakes comes out clean.
4. When cupcakes have cooled, prepare your vanilla buttercream:
In a large bowl beat butter and shortening until light and fluffy. Add vanilla
and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of
bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add
additional milk for desired spreading consistency.
5. Pipe frosting on top of cupcakes in big generous swirls (I used a Wilton
#1M tip for these cupcakes). Decorate with sprinkles!
Makes 24 cupcakes.
Recipe source Bakergirl.
shared at
Tackle It Tuesday 
Hi Annie, Your cones are being featured this week at the Recipe Box. Such a fun treat.
ReplyDeleteI would appreciate it, if you would use the Recipe Box rather than Bizzy Bakes. Thanks.
Come on over and visit you cones, later on.