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).
Boxed Cake Mix (plus the ingredients listed on the box)
24 Cake Ice Cream Cones
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.
Place filled cones in a cupcakes pan. Be careful when transferring them to the oven 🙂
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.
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.
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.
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.
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!