Ice Cream Cone Cupcakes

When I was kid my mom would make these Ice Cream Cone Cupcakes for my birthday parties. I always thought they were so cool! We added a slight twist to my 1985 birthday classic by topping them with marshmallow frosting to look like a scoop of vanilla ice cream. The actual cupcake part of this recipe is super easy. The marshmallow frosting is a Martha Stewart recipe that I feel is easy(ish) to whip up. I mean it’s Martha – so nothing is going to be fool proof but if you have a KitchenAid Stand Mixer with a wire whisk – it’s easy(ish).

Cupcake Ingredients
Boxed Cake Mix (plus the ingredients listed on the box)
24 Cake Ice Cream Cones
Rainbow Sprinkles

Marshmallow Icing Ingredients (Martha Stewart’s Recipe)
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract

Grab your favorite boxed cake mix and follow the directions to make the batter. Pre-heat your oven to the temperature given on the box.

Fill cake ice cream cones 3/4 of the way from the bottom with the cake batter. These will rise so less (than you think) in the cone is always better.

Ice Cream Cone Cupcakes

Place filled cones in a cupcakes pan. Be careful when transferring them to the oven 🙂

Ice Cream Cone Cupcakes

Bake cones to the time indicated on the back of your box. It will most likely offer you different bake times – I picked the “cupcake” time and checked on them periodically. To see if they are done – poke a cupcake with a toothpick. If the toothpick comes out “clean” then they are done.

Ice Cream Cone Cupcakes

While the ice cream cone cupcakes are cooling – it’s time to make Martha’s Marshmallow Frosting

Place egg whites, sugar, and cream of tartar in the heatproof bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Ice Cream Cone Cupcakes

Transfer mixture to an electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Ice Cream Cone Cupcakes

You will know when the frosting is ready when the frosting on your wire whisk has a stiff, glossy form. Martha says to use the frosting immediately. I’ve transferred the frosting to a large gallon zip lock bag and refrigerated it for a few hours – and it was fine.

Ice Cream Cone Cupcakes

When you’re ready to “frost” the cupcakes – cut the bottom corner of your zip lock with a pair of scissors. The hole should be about the size of a dime. Top your cupcakes with a dollop of marshmallow frosting. Top frosting with rainbow sprinkles. Enjoy!

Ice Cream Cone Cupcakes

 

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