Ice Cream Cone Cakes Recipe #239293
From Ricardo magazine. Perfect for a children party! Made them at home and brought them to my niece and nephew so they could decorate them - fun! fun! fun!
by Redsie
40 min | 20 min prep
SERVES 9
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)
- Conecakes:.
- With the rack in the middle position, preheat the oven to 350°F.
- In a bowl, combine the flour, baking powder and half the sugar.
- 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.
- 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.
- 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.
- Let cool before icing.
- Icing:.
- 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.
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5 stars