We all Scream For Cupcakes!
We’re over the moon happy and still a bit exhausted. We just had a visit from some of our nieces and nephews and our great nieces and nephews too. Oh my goodness, 5 of the sweetest kids, all between 2 months and 6 1/2 years old, and their parents are pretty special too.
So, what to serve? Ice Cream Sundae Cupcakes, of course. 🍦🧁They will make any kid (or grown-up kid) smile, I promise.
We don’t get to see them often, and It is also important to note that I am not above trying to bribe some hugs from the little cuties with sweet treats. You know, end the visit on a sugar note, and then send them off with their parents.
This recipe is taken right from Pinterest, so, no applause for originality, but these Ice Cream Sundae Cupcakes are absolutely adorable and super easy to make too. Read the tips section too so that you avoid any of the little mistakes or potential pitfalls I ran into.
Ice Cream Sundae Cupcakes 🍦
The best part of these sweet little charmers is how easy they are to make. I used a box cake mix and a package of regular cake cones. You want to make sure the cones have a flat bottom, not pointed, like the waffle type cones.
Use aluminum foil to cover two 8 1/2 X 11″ baking pans. These will help keep the cones up right during baking. Cut a little X into the foil and insert the cones.
Preheat the oven and make the cake mix by following the package directions. Pour the batter 1/2 way up the cones. I found that I needed about 10 minutes extra baking time from what was on the box. Start to check if they are done at the time provided on the mix. Remove from the oven and let them cool completely.
Buttercream Frosting 🧁
Into the bowl of your stand mixer, using the whip attachment, add 1/2 cup unsalted, softened butter. Start the mixer on low, then gradually increase the speed to high. Whip the butter until very light and fluffy. Next, add 2 teaspoons vanilla extract and 1 cup confectioners sugar, 1 tablespoon cream and a pinch of salt. Increase speed and whip about 3 minutes on high. Stop the mixer, add 1 tablespoon cream and 1 more cup of sugar. Whip again, about 1 minute, then repeat with 1 tablespoon more cream and 1 more cup sugar, whip at high another minute. Do this one more time for a total of 4 cups sugar and 1/4 cup (4 tablespoons) cream.
If necessary, add a bit more cream or sugar to reach your preferred consistency. Add a bit of food coloring if you want add color and whip again until completely combined. I kept mine white so it would look like vanilla ice cream on top of the “sundae”.
Put the frosting into a piping bag and pipe onto cooled cupcakes. Top each with plenty of rainbow sprinkles.
Here’s an important tip! Those cupcakes are top heavy. To keep them from falling over, pipe a bit of icing onto the bottom of each cone, then secure to the serving tray. If you don’t they are sure to start falling over.
I think it’s just as easy to make buttercream and it always tastes better than store bought. But, if it’s easier for you, just buy a can but be sure to whip it up before piping onto the cupcake.
Enjoy!
Ingredients
For the Cupcakes
- 24 count box of flat bottomed, cake ice cream cones
- 1 box cake mix (any flavor, prepared according to the package directions)
For the Buttercream Frosting
- 4 cups confectioners sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup cream
- 1/8 teaspoon salt
- rainbow sprinkles
- maraschino cherries
- (Note: You can substitute store bought, canned frosting too)
Instructions
- Preheat oven to 350 degrees
- Use aluminum foil to cover two 8 /12 X 11" baking pans. These will help keep the cones up right during baking. Cut a little X into the foil and carefully insert the cones so that they don't break.
- Make the cake mix by following the package directions.
- Pour the batter 1/2 way up the cones.
- Bake according to package decorations (note: I found that I needed about 10 minutes extra baking time from what was on the box)
- Remove from the oven and let them cool completely.
For the Buttercream Frosting
- Into the bowl of your stand mixer, using the whip attachment, add 1/2 cup unsalted, softened butter.
- Start the mixer on low, then gradually increase the speed to high. Whip the butter until very light and fluffy.
- Add 2 teaspoons vanilla extract. 1/8 teaspoon salt and 1 cup confectioners sugar. As the sugar incorporates, increase speed and whip about 3 minutes on high.
- Stop the mixer, add 1 tablespoon cream and 1 more cup of sugar.
- Whip again, about 1 minute, then repeat with 1 tablespoon more cream and 1 more cup sugar, whip at high another minute.
- Repeat one more time for a total of 4 cups sugar and 1/4 cup cream.
- If necessary, add a bit more cream or sugar to reach your preferred consistency.
- Put the frosting into a piping bag and pipe onto cooled cupcakes.
- Top each with plenty of rainbow sprinkles and a maraschino cherry.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
- Here's an important tip! Those cupcakes are top heavy. To keep them from falling over, pipe a bit of icing onto the bottom of each cone, then secure to the serving tray. If you don't they are sure to start falling over.
- I think it's just as easy to make buttercream and it always tastes better than store bought. But, if it's easier for you, just buy a can but be sure to whip it up before piping onto the cupcake.
