These pretty cone cupcakes were made for my son’s birthday party. I was searching for party cake recipes to bake for his birthday. The search led to these cone cupcakes and it turns out that these have been around for years except that this is the first time I am hearing about them. There are tons of youtube videos and posts on the various tips and techniques on making cute cone cupcakes. There are mixed outcomes when the cones are placed by themselves in the muffin pan without the foil. Some people say the cones tipped and caused a mess while it was OK for some.
I showed the pictures to my son and he loved it and we were all set to make the same, but I had a ton of worries as to whether the cones will stay crisp and how to transport them and so on. I delayed the baking as much as possible and the last batch went into the oven close to midnight. Yawn .. yawn .. it was a long day and since I had no intention to blog about it, I clicked pictures at random. But on seeing the pretty cupcakes once they were frosted, I could not resist to blog about it and managed to click a few pictures while we were running out to the party.
Any cake batter will work. I made the red velvet cupcakes for the party and also made cone cupcakes using pumpkin chocolate chip muffin batter. Both turned out terrific. To make these even cuter, K bought colored cones and they were a treat to the eyes. The kids loved it and most of them wanted another cone. This is a tutorial on how to get the cone cupcakes into the oven rather than a recipe post.
Neat party idea where ice cream cones are used to bake cupcakes.
Prepare the muffin pan by covering with aluminium foil and piercing holes for the cones. Insert a cone into each hole.
Prepare the cupcake batter using any recipe or use the boxed mixes. Halve this recipe to make 12 red velvet cupcakes. Fill each cone 2/3 full and bake as mentioned in recipe. When the cupcakes are done, pierce a couple of holes at the bottom of the cone to let the steam escape.
Allow to cool and frost the cupcakes.
1. I filled about 2 tbsp batter in each cone.
2. Depending of how much the batter rises, you may be need to fill more or less.
3. Do not keep the batter filled cones out for long as they will turn soggy.
4. After baking, the cones stayed crisp for more than a day for me.
5. We transported the frosted cones in the same muffin pan by covering it with wrapping paper and poking holes for each cone.
6. This red velvet cake recipe makes 24 cupcakes. Half the ingredients to make 12 cupcakes.
1 year ago: Sakkarai (Sweet) Pongal
1. Cover the muffin pan with foil and make holes to insert the cones.2. All cones inserted and good to go.3. Prepare batter and fill up each cone 2/3 full with batter. This is the picture using pumpkin muffins batter. Bake as specified in recipe.4. Out of the oven.5. Poke a couple of holes at the bottom using a tooth pick to let the steam escape. Allow to cool.6. Frost the cooled cone cupcakes.
Pretty cupcakes that were a huge hit at the party.
Sending to Bake Fest #15 hosted by Sumee.