Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

June 6, 2011

Best of the Web: Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes.  What could make a kid happier on any given day?!  Have you tried to bake these yet?  I have not, so I searched the web and found two strong contenders.

The first, is the Paula Deen version, where she uses actual flat bottom ice cream cones and box cake mix.  Looks pretty simple.














Ingredients

1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla extract
1 tablespoon cooking oil
24 flat-bottomed ice cream cones

Directions
Preheat oven to 350 degrees F.

Combine cake mix and 1/2 cup cold water. Beat 2 minutes. Beat in eggs, water, vanilla and oil. Mix well. Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter. Bake 20 minutes or until cake springs back to the touch. Frost and decorate when cooled, if desired.

Photo by Food Network


Next UP is the Martha Stewart version.  Now Martha, puts a twist on the original ice cream cone cupcake.  First of all, they're mini and are baked in little dixie-type cups and second, she uses ICE CREAM as the topping! 

June IS Dairy Month, afterall. 

Oh, and her recipe is from scratch and here it is.

















Makes 4 dozen mini cupcakes.

Ingredients
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
1/2 cup plus 2 tablespoons warm water
1/2 cup plus 2 tablespoons buttermilk
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract

Directions
1.Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.

2.Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.

3.Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Photo from Martha Stewart.

Which version do you prefer?  I may have to try them both!


I need your help friends, please click here to vote for Rocky Road ice cream in the Progressive Dairyman Face Off Challenge!  With every vote, your name can be entered to win $100 in free ice cream!!  Thanks for your support!

If you missed out on what this challenge is all about, click on Face Off Challenge for an explanation!

For your viewing, the road to Rocky Road~


Thank you for taking time out of your busy day to leave a comment, I love to hear from you!. Have a fantastic day!



Pin It
Post a Comment