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Tuesday, July 3, 2012

Patriotic Cupcake Cones

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
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. 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

1 comment:

  1. Hi Annie, Your cones are being featured this week at the Recipe Box. Such a fun treat.

    I would appreciate it, if you would use the Recipe Box rather than Bizzy Bakes. Thanks.

    Come on over and visit you cones, later on.


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