Being alone with your thoughts for 2 weeks as you sit motionless on your bed or on the couch can be quite miserable without the help of family and friends. Lucky for me, I had a great team by my side. One of my besties, Patti, kept me company but also kept me occupied with arts and crafts and even a day of baking. It’s kinda crazy how much f0od can cheer me up- even when I can’t eat it!
So, in our trip to Wegman’s that I spoke about in the Watermelon-Rose sorbet post, we also were on a mission to bake. Patti is the queen of fun and delicious deserts, so I was completely sous chef in this one. She had an idea to make ice cream cone cupcakes. We spotted ice cream cones that were colored pink, blue, purple & yellow and that’s when the party started. In the words of PK- this recipe is “super easy peasy!”
Unfortunately, my lack of ability to swallow crunchy goodness didn’t permit me to taste the yummy whimsical cones, but Patti’s boyfriend, my brother & my grandmother all vouch for the recipe’s deliciousness. Of course, being so excited about our bottle of wine for our second recipe, we completely forgot the ingredients for frosting, so we later ran out to buy some as the cupcake cones cooled. Maybe a homemade, whipped-cream or lighter frosting would be more suitable. Otherwise, consensus said- Ice Cream Cone Cupcakes are da bomb.
18 colorful (or plain boring beige ones if you wish) cones
1/2 Duncan Hine’s white cake batter
Food coloring in basic colors
Butter cream frosting- we used store bought, but now would suggest some other lighter more home made form of frosting.
Prepare the Duncan Hines cake batter as instructed. Using half the batter, divide that up into 5 portions in separate bowls or solo party cups (as pictured above). Using the food coloring, create whatever colors you wish to use inside your cones. We made pink, blue, green, purple and orange. Using a spoon, randomly spoon the colors into the cones filling them up about 2/3 the way with multiple colors to get a rainbow filling effect.
To keep the cones upright and steady while we did this, we tinfoiled a cupcake tin and then placed the cones inside. Patti’s genius idea. Cook the cones for approximately 20 minutes until done, or until you insert a toothpick into the cones and it does not come out sticky with batter. Set the cones aside and let cool.
When cool, using a piping tool, place the icing inside and swirl the frosting on top of the cone as you would regular ice cream to mimic the effect. Top with sprinkles. “Super easy peasy.” Serves 18 big kids. Enjoy!