Learning how to make ice cream cone cupcakes is a delightful way to enjoy an ice cream-like delicacy without the inconvenience of the melting treat. The cupcakes are often referred to as “hiding” inside the sugar cones because they are literally baked inside them. The toppings that symbolize the ice cream are also arranged the same as the real ones. You can use butter or whipped cream, nuts, chocolate, sprinkles and any fruit garnishing to decorate it.

1. Turn the oven on and preheat it to 350 degrees Fahrenheit. Proceed in preparing for the cone set-ups. Get a12-hole muffin tin and stand one cornet in each hole. If you are not using a 13 by 9 inch baking pan, stand them in cupcake pan cups. Another way is to improvise by removing the center of a 12 inch tube pan. Use a heavy-duty foil, preferably double layered, to cover it. Poke 12 holes through the foil using a pointed knife. The distance from one hole to the other must be 2 ½ inches. Insert ice cream cones in each hole and leave only 1 inch of the cone head in the surface.

2. Formulate the cupcake batter. Mix the sifted dry ingredients, namely the baking powder, salt and flour. Electric mix the wet ingredients like the sugar dissolved in butter, eggs and drops of vanilla essence on high speed. Add the dry ingredients into the wet ones and gradually add milk. Beat continuously to make the batter consistent.

3. Load at least three scoops of batter into each cone. Rotate the pan midway while baking them. At around 20 minutes of baking, insert a toothpick or a cake tester into the center of the filled-up cones. When no more wet batter is sticking onto the tester, they are already cooked. Let them cool by transferring them to a wire rack.

4. Prepare the topping by whisking butter and sugar with vanilla seeds with an electric hand beater. You can also do it manually using a spoon and stop only when it becomes creamy. Add the eggs individually and continue whisking after the addition of each egg. Mix in the milk and some flour as well and whisk at high speed until it becomes fluffy. Colorful and tiny confectioneries will give more texture and an enticing look to the ice cream cone cupcakes when mixed with the frosting.

5. Load a piping bag with the frosting or buttercream. Choose the one with a large starry nozzle. Push in a fat rounded swirl that has a pointed end in the middle on top of each cupcake cone.

6. Sprinkle some flakes and sugar strands as finishing touches. Serve these treats fresh within the day of their baking time. Keep them in a loosely covered container but see to it that they won’t attract ants or other insects. When serving them, they will look lovely when arranged in an ice cream cone stand.

With regards to the frosting and decorations, you can be very flexible on how to make ice cream cone cupcakes. Tinting the buttercream with your favorite color is an alternative. You can also have more than one fitting for your pastry or piping bag. Fresh fruits are also good additions, such as cherries and bits of tropical fruits. No matter how you do it, just make sure that you serve them without delay.