Sprinkles Ice Cream Cone Cupcakes

Sprinkles Ice Cream Cone Cupcakes
  • Author: Anonymous

Get ready to create a whimsical treat that will delight your taste buds and bring a smile to your face. These ice cream cone cupcakes are not only adorable but also scrumptiously delicious. With a light and fluffy cupcake base topped with swirls of colorful frosting, these treats are perfect for parties, celebrations, or simply brightening up your day. Follow along with the simple steps to bake up these delightful cupcakes and enjoy the sweet flavors and fun presentation!

— Constant Cookbook

Ingredients

  • 1 package vanilla or chocolate Sprinkles cupcake
  • mix
  • 3 cups sifted confectioners' sugar
  • 8 Tbs. (1 stick) unsalted butter, firm but not cold
  • 2 Tbs. milk, plus more as needed
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • Food coloring as desired

Instructions

  • Preheat an oven to 350°F. Grease and flour the wells of an ice cream cone pan.
  • Make the cupcake batter according to the package instructions. Transfer half the batter to a bowl, cover with plastic wrap and refrigerate. Spoon the remaining batter into the prepared wells, dividing evenly and filling each well to within 1 1/2 inches of the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes.
  • Transfer the pan to a wire rack and let cool for 5 minutes. Gently remove the cupcakes from the pan, set them upright on the rack and let cool completely. Wash and thoroughly dry the pan. Grease and flour the wells and repeat with the remaining batter.
  • To make the frosting, have all the ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the confectioners sugar, butter, the 2 Tbs. milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. Add food coloring to reach the desired hue and beat until no streaks of white remain, about 30 seconds. If the frosting is too dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
  • To frost the cupcakes, fit a pastry bag with a large star tip and fill with frosting. Pipe the frosting on the cupcakes, swirling it on the top to resemble soft-serve ice cream. Makes 12 cupcakes.

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