How to Make a Cupcake Cone
Preheat the oven to 350°F (177°C) and stand your ice cream cones up in a muffin tin., Mix together the flour, baking powder, and salt., Cream the butter in a separate bowl., Add the sugar a little bit at a time into the creamed butter., Beat in the...
Step-by-Step Guide
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Step 1: Preheat the oven to 350°F (177°C) and stand your ice cream cones up in a muffin tin.
Each well gets one ice cream cone.
If you cannot fit all of your ice cream cones into the muffin tin, set them aside; you can bake them in a separate batch.
Some bakers recommend cutting holes into the bottom of a aluminum foil baking tin, turning the tin upside down, and sticking the cones into the holes.
Use ice cream cones that have a flat bottom as opposed to the ones that are cone-shaped; they will stand up better. -
Step 2: Mix together the flour
Pour the flour into a large mixing bowl, then add the baking powder and salt.
Stir everything together to combine, then set aside. , Cut the butter into small cubes first, then put it into a separate bowl.
Beat the butter until it turns smooth using an electric mixer on low speed.
This will take about 2 minutes.You can use an electric stand mixer, a handheld better, or even a food processor to do this. , Keep beating until the mixture is light and fluffy, about 3 minutes.
Be sure to scrape down the sides of the bowl often to ensure that everything mixes in together evenly., Beat in the vanilla extract first.
Next, add just one egg, and beat until combined.
Add your second egg, and beat again.
Make sure that there are no streaks of egg yolk left. , Add one-fourth of the flour mixture into the creamed butter, and stir well.
Pour in one-fourth of the milk, and stir again.
Keep doing this until you have no more milk or flour left.You can do this step with a rubber spatula or using the medium-low speed setting on your beater. ,, If you have any leftover cones and batter, fill them up with batter, and bake them for another 18 minutes or so. , This is very important.
If you frost them too soon, the frosting will melt. , Cut the butter into small cubes first, then place it into a mixing bowl.
Beat the butter on medium speed using an electric mixer until it turns light and fluffy, about 6 minutes. , Beat everything together on low speed first to combine, and then on medium speed for 6 to 7 minutes, or until the frosting is light and fluffy. , Press down on the scoop slightly to seal the frosting against the cupcake.
This will make the cupcakes look even more like ice cream!Alternatively, you could fit a piping bag fitted with a star-shaped decorator's tip with the frosting, and pipe the frosting onto the cupcake.
Start the from the outer edge, and squeeze the bag harder as you reach the center., To keep them from tipping over, place them all back into the muffin pan.
Once the frosting has set, you can start preparing the chocolate ganache topping. , Pour the heavy cream into a small saucepan, then place the saucepan on the stove.
Set the heat to medium, and wait until the heavy cream comes just short of boiling. , Place the chocolate chips into a heat-safe bowl, then pour the hot, heavy cream over them.
You can use milk chocolate or semi-sweet chocolate chips for this. , If you don't have any foil on hand, you can use a plate instead. , Lift the foil away, and briskly whisk the two together until everything is smooth.
Be sure to scrape the bottom and sides of the bowl often. , If you piped the frosting on instead, you can skip this step and more on to the next; you'd want to use the ganache before it starts to thicken. , If you piped the frosting on, pour the ganache on instead so that you don't ruin the piped texture. , You can also use crushed nuts instead of sprinkles. , This will allow the ganache to set up.
Once the time is up, you can serve the cupcakes! , -
Step 3: baking powder
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Step 4: and salt.
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Step 5: Cream the butter in a separate bowl.
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Step 6: Add the sugar a little bit at a time into the creamed butter.
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Step 7: Beat in the vanilla extract
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Step 8: then add the eggs one at a time
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Step 9: beating after each one.
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Step 10: Alternate between adding the flour mixture and the milk
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Step 11: mixing well after each addition.
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Step 12: Fill the cones ½ to ⅔ of the way with the batter.Each cone will take about 4 tablespoons (60 milliliters) of batter.Don't fill them all the way; you need the extra space for expansion.
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Step 13: Bake the cones for about 18 minutes.They are ready when a toothpick poked into the center comes out clean.
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Step 14: Allow the cupcake cones to cool completely.
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Step 15: Beat the butter on medium speed for 6 minutes.
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Step 16: Add the sugar
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Step 17: vanilla extract
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Step 18: and salt
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Step 19: and mix again.
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Step 20: Use a large cookie scoop to drop the frosting onto the cupcakes.
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Step 21: Place the cupcakes into the fridge for 1 hour so that the frosting can set.
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Step 22: Bring the heavy cream to a just below a boil in a small saucepan.
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Step 23: Pour the heavy cream over the chocolate chips.
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Step 24: Cover the bowl with foil
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Step 25: and let it sit for 5 minutes.During this time
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Step 26: the hot cream will melt the chocolate chips without scorching them.
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Step 27: Stir the chocolate chips and milk together with a whisk until combined.
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Step 28: Let the mixture sit until it cools and thickens.
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Step 29: Use a spoon to pour the ganache onto the frosting and swirl it around.
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Step 30: Top each cupcake with a maraschino cherry and sprinkles.
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Step 31: Refrigerate the cupcakes for 1 hour before serving them.Once again
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Step 32: set the cupcakes down onto the muffin tin
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Step 33: and place the tin back into the fridge.
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Step 34: Finished.
Detailed Guide
Each well gets one ice cream cone.
If you cannot fit all of your ice cream cones into the muffin tin, set them aside; you can bake them in a separate batch.
Some bakers recommend cutting holes into the bottom of a aluminum foil baking tin, turning the tin upside down, and sticking the cones into the holes.
Use ice cream cones that have a flat bottom as opposed to the ones that are cone-shaped; they will stand up better.
Pour the flour into a large mixing bowl, then add the baking powder and salt.
Stir everything together to combine, then set aside. , Cut the butter into small cubes first, then put it into a separate bowl.
Beat the butter until it turns smooth using an electric mixer on low speed.
This will take about 2 minutes.You can use an electric stand mixer, a handheld better, or even a food processor to do this. , Keep beating until the mixture is light and fluffy, about 3 minutes.
Be sure to scrape down the sides of the bowl often to ensure that everything mixes in together evenly., Beat in the vanilla extract first.
Next, add just one egg, and beat until combined.
Add your second egg, and beat again.
Make sure that there are no streaks of egg yolk left. , Add one-fourth of the flour mixture into the creamed butter, and stir well.
Pour in one-fourth of the milk, and stir again.
Keep doing this until you have no more milk or flour left.You can do this step with a rubber spatula or using the medium-low speed setting on your beater. ,, If you have any leftover cones and batter, fill them up with batter, and bake them for another 18 minutes or so. , This is very important.
If you frost them too soon, the frosting will melt. , Cut the butter into small cubes first, then place it into a mixing bowl.
Beat the butter on medium speed using an electric mixer until it turns light and fluffy, about 6 minutes. , Beat everything together on low speed first to combine, and then on medium speed for 6 to 7 minutes, or until the frosting is light and fluffy. , Press down on the scoop slightly to seal the frosting against the cupcake.
This will make the cupcakes look even more like ice cream!Alternatively, you could fit a piping bag fitted with a star-shaped decorator's tip with the frosting, and pipe the frosting onto the cupcake.
Start the from the outer edge, and squeeze the bag harder as you reach the center., To keep them from tipping over, place them all back into the muffin pan.
Once the frosting has set, you can start preparing the chocolate ganache topping. , Pour the heavy cream into a small saucepan, then place the saucepan on the stove.
Set the heat to medium, and wait until the heavy cream comes just short of boiling. , Place the chocolate chips into a heat-safe bowl, then pour the hot, heavy cream over them.
You can use milk chocolate or semi-sweet chocolate chips for this. , If you don't have any foil on hand, you can use a plate instead. , Lift the foil away, and briskly whisk the two together until everything is smooth.
Be sure to scrape the bottom and sides of the bowl often. , If you piped the frosting on instead, you can skip this step and more on to the next; you'd want to use the ganache before it starts to thicken. , If you piped the frosting on, pour the ganache on instead so that you don't ruin the piped texture. , You can also use crushed nuts instead of sprinkles. , This will allow the ganache to set up.
Once the time is up, you can serve the cupcakes! ,
About the Author
George Jones
Experienced content creator specializing in creative arts guides and tutorials.
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