It's just after July 4th, and we're in the full swing of summer. Our days are hot, long and fun. I don't know about you, but our grill is barely getting a chance to cool down between uses. My new favorite cologne is a mixture of sunscreen and bug spray. Our garden flowers are growing by leaps and bounds. It's such a nice time of year! Over the July 4th holiday, I made some treats perfect for a silly summer day. Ice cream cone cupcakes. I don't know where she learned about them, but my mom made these for us for as long as I can remember. Who knows? Maybe she invented them!
She'd stand the cones up in an 9 x 13 pan, fill them with batter, bake and frost.
They're the perfect eat-it-all snack. Kind of goofy, and very easy.
I needed someone to help me with the cupcake display, so I asked for some help from my little friend Maeve. Her outfit (self-selected) fit the occasion and the spirit of the dessert and holiday.
Things have changed on the ice cream cone cupcake scene. You can now purchase a stand to support the cones while they're baking in the oven. No more tipped cones! The stand is also perfect for transporting your tasty treats.
For my cupcakes, I used a standard chocolate cake recipe. Use any recipe you would use for cupcakes. I filled the cones to just below the top section of the cone. You really don't want to overfill them, they'll spill over and make a mess. In fact, set the rack on a baking sheet just in case a cone or two go up and over the cone.
Once the cakes are cool, ice them with your favorite frosting and decorate with a sprinkles. What could be more fitting to enjoy a cupcake in the grass, than a fluffy skirt, sparkle necklace and stars on your tiara! I hope you'll make a batch and take them on your next picnic or backyard adventure!
To print this recipe, click HERE
The Little French Bakery's Chocolate Cake Recipe
Makes about 2 dozen "Ice Cream Cones", or 2 eight-inch round layers
3/4 cup plus 2 Tbsp cocoa
1/2 cup vegetable oil
1 3/4 cup all-purpose flour
1 cup skim or 2 % milk
1/2 cup warm water
1/2 cup hot brewed coffee
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Tbsp vanilla extract (real, not imitation)
Preheat your oven to 350 degrees F. Be sure the oven rack is centered in the oven.
In the bowl of a stand mixer fitted with the paddle attachment, or a medium sized mixing bowl, combine dry ingredients. Whisk to lighten and mix. Add eggs, oil, milk and vanilla. Using the stand mixer, a hand mixer beat batter on low to medium speed for 1 minute. Stop, scape the bowl's sides and bottom be sure all ingredients are well mixed. Beat for another 30 seconds. Carefully add the warm water and coffee. Switch to a spoon or spatula and throughly mix the liquids into the batter. The batter will be thin in consistency.
Spoon/pour the batter into the cones, do not fill more than half full. Bake 12-15 minutes, until a toothpick inserted into the cupcake is clean, and the cake springs back to the light touch. Be careful not to over-bake.
This recipe was adapted from the famous recipe on the Hershey Cocoa can. It's wonderful for cakes or cupcakes!