FRIDAY, 10 JUNE 2011
The combination of two classic sweets! Cupcakes and Ice Cream Cones! Bake cupcake batter in store-bought cones from homechefmarketplace.com. Pipe on buttercream, and add edible glitter(wilton.com). To serve the cupcakes and hold them while frosting, use an acrylic lipstick organizer, like this one from the fixture zone. A perfect dessert for a large crowd!
CUPCAKE CONES RECIPE
Makes 50 cupcakes
- 50 mini sugar cones
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch salt
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup milk
- Swiss Meringue Buttercream
- Preheat oven to 350 degrees. Remove the center of a 10-inch tube pan, and cover the pan with a double layer of heavy-duty aluminum foil. Use a skewer or paring knife to poke 12 holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
- Make cupcakes: Sift together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla.
- Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.
- Fill each cone with a heaping 1/2 teaspoon batter. Bake until a cake tester inserted in centers comes out clean, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. Repeat with remaining cones and batter.
- To decorate, place the buttercream in a pastry bag fitted with an open-star tip. Pipe buttercream on top of each cupcake, and decorate with sprinkles.
Swiss Meringue Buttercream
Makes about 5 cups
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Soft-pink food coloring
- Combine egg whites, sugar, and salt in a heatproof mixer bowl, and set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar has completely dissolved (test by rubbing mixture between your fingertips; it should be smooth).
- Transfer the bowl to the mixer stand, and whisk on low speed. Gradually increase speed to medium-high, and whisk until fluffy and cooled. Continue whisking until stiff, glossy peaks form, about 10 minutes.
- Reduce speed to medium-low, and add the butter a few tablespoons at a time, blending well after each addition. Whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. To tint buttercream, add a small amount of food coloring at a time. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.