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Letter I

Letter I: Ice Cream Cone Cupcakes (Vanilla Cake and Frosting)

Letter I stands for I HATE WORDPRESS. This ENTIRE post was written, edited, and ready to go (minus the pictures), and WordPress DELETED IT! They changed the format or something so uploading stuff was different, and long story short, an hour and a half of typing WASTED, and then another thirty minutes of trying to get the post back, also gone. And now I’m three posts/recipes behind, so this is going to be short. (Although I’m pretty sure you guys only look at the pictures. anyways!) Hope you enjoy!

Cupcake and frosting recipes both from (shout out to my friend Lindsey for sending me this recipe!)

Ice Cream Cone Cupcakes with Vanilla Batter and Frosting

Makes: 24

1 3/4 cups cake flour (not self-rising)

1 1/4 cups unbleached all-purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 sticks unsalted butter, cut into cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups or ice cream cones filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Vanilla Frosting

2 sticks butter, room temperature

5 cups powdered sugar 

1/4 cup heavy cream

1 tablespoon vanilla extract

Cream softened butter and add 2 cups sugar, milk, and vanilla. Beat with paddle attachment until smooth, and gradually add the rest of sugar as well (the frosting should reach a good, firm consistency after a few minutes thanks to the sugar as well as the heavy cream being beaten).

The only thing I have (time) to add is that these things are very top-heavy (duh), so when these cupcakes are put in the oven or taken out, they fall over. You can actually buy baking stands for ice cream cone cupcakes (, but I just stood the cake cones in normal cupcake pans. This was a bit of a pain when I tried to pull out the rack to test to see if they were done because it would cause them to tip over. Then once one fell over, it was like a domino effect, and suddenly, there was batter dripping on every cone. In the end, although it was so aggravating trying to right each (very hot) cone and then put them back in the oven without them falling over again, the little dribbles on the sides were cute, and the cupcakes actually tasted really good. They were also ADORABLE and perfect for summer, so I would consider this a successful flavor. They’re so creative, too, that I’m hoping you guys will be inspired to bake them, just like I was when I first heard of the idea. As usual, let me know how it goes, and I’ll try to get on the next post ASAP!

I’ll write again soon,


P.S. Not only can you decorate these with frosting, but they’re also super yummy and cute with a scoop of your favorite ice cream! I made these during the middle of summer, so having that cool topping in the crazy hot heat made these cupcakes perfect! I actually took pictures of a cupcake with the ice cream, but unfortunately I can’t find any of the photos! 😦 I guess you’ll just have to make them to get an idea of how adorable they are! Have fun!

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