One of our summer dessert experiments: Ice Cream Cone Cupcakes
I can’t be the only mom who’s seen these everywhere, can I?
Cupcakes.
Ice cream cones.
Ice Cream Cone Cupcakes.
It sounded easy enough when my kids asked if we could try these and take them to one of the concerts on the beach this summer.
It was going to be Elizabeth’s birthday that night and we thought that’d make a great treat for her and for the rest of the kids who would be joining us at the concert.
I made cake batter and frosting. I had cones, food coloring and cherries. Elizabeth asked if we could make the cake batter marbled with the food coloring to make it look like “Crazy Vanilla” ice cream, a flavor at our local ice cream spot.
How hard could this be?
Silly question.
These look near-perfect in the photo, but I definitely had some issues. If anyone has ever made these before, I’d love to hear some comments with tips or suggestions!
Problem number one: leaky cones!
My first problem was that the cake batter leaked out of many of the cones, filling the tins.
The cake batter was cooked, and swirled as Elizabeth had requested, but some of the cones were now half-full and then had these little muffin top type things around the bottom.
They almost went in the trash.
The kids stopped me before I got there. They were still cupcakes they said. They would still taste good, they said. Let’s just keep them, they said.
So we did.
I added food coloring to the frosting and gave them each a color and a bowl of cherries to decorate their cupcakes.
They were done! So pretty. Ready to go.
Which leads me to Problem Number Two.
How would one transport these pretty little ice cream cone cupcakes?
I had a cupcake carrier, which I planned on using. However, keeping them standing upright proved to be a difficult task.
Impossible actually.
By the time we got ourselves onto the beach they had all fallen. I’d even tried wrapping them in foil around the bottom to fill the tins, in the hopes it’d keep them from falling over.
I’d call this an Epic Fail, a term my kids often use.
But they weren’t all bad. The kids all ate them anyway. Upside down, sideways, leaky or not, they were still a cupcake. Still frosted with a cherry on top (or next to). They still tasted good, or so they said.
So would I make these again? I think so.
Anyone out there have any ideas, tips or tricks for me?
The Whole bag of Chips 
Place them in a mini cupcake pan next time you bake them. it keeps them steadier in the oven and distributes the heat better at the bottom, making it less likely to leak. Make sure you do not put too much batter in the cone (less than half way). Use an upside down box (like a shirt box) and cut x’s far enough apart to so that cupcakes will not touch. Put bottom of cone through the x’s. Let the frosting dry a little and then cover with a layer of wax paper. At that point you can loosely cover it with foil, wrapping the foil around the edges of the bottom of the box. Hope this helps..
Thank you!!
I have made these before but it’s been so long. I seem to recall that some of the cones were soggy. I wonder if you could but a marshmallow in the bottom of the cone to prevent leaking?
oooh that’s a great idea!