Funfetti Ice Cream Cone Cupcake Recipe
Ingredients
For the Cupcakes
- 24-36 ice cream cones
- 1 cup whole milk
- 1 1/2 sticks cubed butter
- 2 3/4 cups sifted cake flour
- 1 1/2 cups white sugar
- 1/2 cup rainbow sprinkles
- 4 egg whites
- 1 egg
- 1 tbsp baking powder plus one teaspoon
- 1 tsp salt
- 2 tsp vanilla extract
- 1/4 tsp almond extract
For the Frosting
- 3 1/2 sticks softened butter
- 3 cups sifted powdered sugar
- 2 tsp vanilla extract
- 3 tbsp milk
- 1/4 tsp salt
Instructions
- Gather all of the ingredients you need for this recipe and add your ice cream cones into a baking pan. You'll also need to preheat your oven to 350F.
- Add around 1/3 of the milk, egg, egg whites, vanilla extract and almond extract. Mix well and set aside.
- Add the cake flour, sugar, baking powder and salt to a bowl and mix well for around 30 seconds. Carefully add the cubed butter; mixing as you go. Once mixed, pour in the rest of the milk and mix for a further 2 minutes. Be sure to scrape the sides of the bowl as you go.
- Add the egg mixture in 3 stages, on a medium speed. Then fold in the rainbow sprinkles until evenly distributed in the batter.
- Fill each cone around 3/4 full and place into the center of your preheated oven for around 16-18 minutes.
- Remove from oven and leave to cool completely before adding your frosting.
- To make your whipped frosting, add the butter to your mixture and mix for around 6-8 minutes until the batter is smooth and pale in color.
- Gradually add the powdered sugar, along with the milk, salt and vanilla extract. Beat the frosting for a further 5-6 minutes. At this point, it should be light and fluffy.
- Add frosting to the top of your cooled ice cream cone cupcakes. Serve and enjoy!
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