Raspberry Sundae Ice Cream Cone Cupcakes

Raspberry Sundae Ice Cream Cone Cupcakes might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 20 and costs 14 cents per serving. One serving contains 106 calories, 2g of protein, and 4g of fat. It is a very reasonably priced recipe for fans of American food. 32 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Baking A Moment. A mixture of unsalted butter, cake flour, vanilla, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an improvable spoonacular score of 5%. If you like this recipe, you might also like recipes such as Brownie Sundae Ice Cream Cone Cupcakes, Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone, and Ice Cream Cone Cupcakes.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake for 20-25 minutes at 350 degrees. Makes 16-18 ice cream cone cupcakes.While they are baking and cooling, make the buttercream.Mousseline Buttercreamadapted from Rose Levy Berenbaums The Cake Bible3 large egg whites1/4 teaspoon cream of tartar1/2 cup sugar2 tablespoons water16 tablespoons softened unsalted butter (2 sticks)1 teaspoon vanilla extractWhip the egg whites with the cream of tartar until very stiff.Place the sugar and water in a small pot over medium high heat. Stir constantly until it reaches a boil. Turn the heat down to low and cook until the soft ball stage, approximately 240 degrees. Immediately pour into a greased, heatproof liquid measuring cup to stop the cooking process.Pour the hot sugar into the egg whites in thirds, whipping on high speed for ten seconds after each addition. Continue to whip until the mixture is cool.Whip the soft butter in, a tablespoon at a time. (If at any time the mixture looks curdled, increase the speed and beat until smooth before continuing to add more butter.)Whip in the vanilla.Basically this buttercream is a real perv, and it just cant get enough whipping. The more you whip it the better it gets. It is so delicately sweet and light, yet buttery and rich. Its like nothing else Ive ever tasted.After the cupcakes have cooled, pipe about a half teaspoon of seedless raspberry jam into them using this type of tip:Wilton #230Ive been seeing these crazy cupcake corers in stores lately. They are completely unneccessary. All you need is a long pointy tip for your pastry bag, the fluffy cake gets right out of the way of whatever you want to fill it with.Generously pipe some of that soft, silky buttercream on top of the ice cream cone cupcakes, piling it on high to look like soft-serve. Sprinkle with a few rainbow jimmies and top with a fresh raspberry.Happy Birthday to my special boyShare this:FacebookPinterestTwitterGoogleLinkedInMoreEmailPrintTumblrRedditPocket

 

Step by step:

1. Bake for 20-25 minutes at 350 degrees. Makes 16-18 ice cream cone cupcakes.While they are baking and cooling, make the buttercream.Mousseline Buttercreamadapted from Rose Levy Berenbaums The Cake Bible3 large egg whites1/4 teaspoon cream of tartar1/2 cup sugar2 tablespoons water16 tablespoons softened unsalted butter (2 sticks)1 teaspoon vanilla extract

2. Whip the egg whites with the cream of tartar until very stiff.

3. Place the sugar and water in a small pot over medium high heat. Stir constantly until it reaches a boil. Turn the heat down to low and cook until the soft ball stage, approximately 240 degrees. Immediately pour into a greased, heatproof liquid measuring cup to stop the cooking process.

4. Pour the hot sugar into the egg whites in thirds, whipping on high speed for ten seconds after each addition. Continue to whip until the mixture is cool.Whip the soft butter in, a tablespoon at a time. (If at any time the mixture looks curdled, increase the speed and beat until smooth before continuing to add more butter.)Whip in the vanilla.Basically this buttercream is a real perv, and it just cant get enough whipping. The more you whip it the better it gets. It is so delicately sweet and light, yet buttery and rich. Its like nothing else Ive ever tasted.After the cupcakes have cooled, pipe about a half teaspoon of seedless raspberry jam into them using this type of tip:Wilton #230Ive been seeing these crazy cupcake corers in stores lately. They are completely unneccessary. All you need is a long pointy tip for your pastry bag, the fluffy cake gets right out of the way of whatever you want to fill it with.Generously pipe some of that soft, silky buttercream on top of the ice cream cone cupcakes, piling it on high to look like soft-serve. Sprinkle with a few rainbow jimmies and top with a fresh raspberry.Happy Birthday to my special boy

Nutrition Information:

covered percent of daily need