Oh, yes. Yes yes. Two of my favorite things have joined forces.
This recipe from the Handstand Kids Baking Around the World Cookbook makes about 20 cupcakes. The decorating possibilities are endless and I’m sure your kids won’t be opposed to a cupcake in a cone.
Heck, I’m sure the adults won’t be opposed to a cupcake in a cone.
Cupcakes in a Cone
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup low-fat milk
1 teaspoon vanilla extract
20 standard ice cream cones (with flat bottoms)
Sundae toppings (sprinkles, chocolate sauce, cherries)
2 mixing bowls
Electric or hand mixer
Preheat oven to 350 degrees.
Whisk the flour, baking powder and salt in a bowl and set aside.
Place the butter and sugar in another mixing bowl and beat with an electric mixer on medium-high speed for 2 minutes or until light and fluffy.
Add one egg and beat on low speed to combine. Add the second egg and vanilla and beat on low speed to combine.
Slowly add some of the flour mixture and then some of the milk and beat until just combined. Then add the rest of the flour and milk, scraping down the sides of the bowl with a rubber spatula and beating until just combined.
Pour the batter into the ice cream cones, just up to the stem of the cone, as the batter will rise.
Place the cones on a baking sheet and carefull place in the over for approximately 20 minutes.
Let the cones cool for 15 minutes and then frost with Butter Cream Frosting and top with sprinkles, chocolate sauce, and a cherry to look like an ice cream sundae!
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