Note to self: Do NOT eat coffee ice cream right before bed. Do NOT eat coffee ice cream right before bed when you have to wake up in the 6 o'clock hour the next morning.
Ok now that we have that taken care of, let's talk ice cream. No, wait, let's talk cupcakes. No, let's talk cupcakes baked in ice cream cones. What? Gah. Help.
Cuties in a cone. Yep. Really cute cupcakes baked in ice cream cones. The perfect birthday gift.
**There is no actual ice cream in these cupcakes
They look like hearts don't they?
The cupcake cone idea came from the KitchyKitchen (she has a really great tutorial video). The frosting recipe was from Annie'sEats and the cake part came from the Hummingbird Bakery cookbook.
Red Velvet Cupcakes
recipe from the Hummingbird Bakery cookbook
makes about 9 ice cream sugar cones-full
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring (I used much less because I ran out; only about 1-1.5 Tbsp.)
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste (mine did not get to that thick paste consistency because I added much less food coloring...it still worked fine even if it wasn't a paste). Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into flat-bottomed sugar cones set in a muffin pan and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
***NOTE: These are best eaten the day of otherwise the cones will get soggy. Sticking the cupcake cones in the refrigerator helps slow the sogginess slightly...
Cream Cheese Frosting
From Annie's Eats
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (Like Annie, I used a large, unlabeled star tip to frost these cupcakes.)