The Recipe
Ice Cream Cone Cupcakes
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
INGREDIENTS
- 12 sugar cones
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup milk
- , plus 1/2 recipe chocolate variation Swiss Meringue Buttercream
- Gel-paste food color, optional
- Melted chocolate
- Chopped roasted salted peanuts
- Maraschino cherries
- Assorted candy sprinkles
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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