ICE CREAM CONE CUPCAKES

Hello!
Well, It was quite hot here today and I thought, what could be better than Ice Cream on a hot day? Ice Cream Cone Cupckes! I had bought the Williams-Sonoma Ice Cream Cone Cupcake Pan about a month ago and had forgotten that I had it! I followed the recipie on the back for the cake and frosting... RAVE REVIEWS!! I hope you like them!!


For the Cupcakes:

2 2/3 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 1/2 cups sugar
4 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup milk

For the Frosting:
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Food colorings (optional)


To Make Cupcakes:

1. Position a rack in the lower third of an oven and preheat to 325°F.

2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
3. Add the sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
4. Add the eggs a little at a time, beating well after each addition.
5. Beat in the vanilla just until incorporated, about 1 minute.
6. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
7. Divide batter in half. Spoon half of the batter into prepared wells, dividing evenly. Gently tap the pan on work surface to level the batter.
8. Bake until lightly golden and a toothpick inserted comes out clean, about 25-30 minutes.

When done, transfer to a wire rack and cool upright for 10 minutes, then invert and lift off the pan.
Repeat for the rest of the batter.
Let cool one hour.


To Make the Frosting:

Have all the ingredients at room temperature.

1. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute.
2. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
3. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
4. Tint with food coloring as desired. Makes about 4 cups.

*** FOR CHOCOLATE FROSTING:
- Increase milk to 6tbs and add 8oz of semi-sweet chocolate, melted.

Stumble It!

posted by DAISYCAKES at 11:49 PM