Ice Cream Conecakes

Ingredients

Conecakes

• 1/2 cup pastry flour
• 1/2 teaspoon baking powder
• 1/2 cup sugar
• 2 eggs, separated
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 9 flat-bottomed ice cream cones

Icing

• 3/4 cup unsalted butter, softened
• 2 1/2 cups icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• cocoa powder (for icing coloured like chocolate ice cream)
• red food coloring (for icing coloured like strawberry ice cream)

Directions

1. 1

   Conecakes:.

2. 2

   With the rack in the middle position, preheat the oven to 350°F.

3. 3

   In a bowl, combine the flour, baking powder and half the sugar.

4. 4

   In another bowl, beat the egg whites with an electric mixer until soft peaks form. Sprinkle with the remaining sugar and beat until stiff peaks form. Set aside.

5. 5

   Make a well in the dry ingredients and add the egg yolks, oil, vanilla and milk. Mix well with an electric mixer. Using a spatula, fold in the beaten egg whites.

6. 6

   Pour the batter into the cones, filling to the rim. Arrange the cones on a baking sheet. Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 20 minutes.

7. 7

   Let cool before icing.

8. 8

   Icing:.

9. 9

   In a bowl, use an electric mixer to beat the butter, icing sugar, milk and vanilla until creamy. Mix 1/3 of the icing with cocoa powder until chocolate-coloured, 1/3 with red food colouring until strawberry-coloured and leave 1/3 white (vanilla coloured). Ice the cupcakes.