Ice Cream Cone Cupcake Recipe

Published on: Jun 03 2013 by WhiskeyBeard

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FYI, this is a sponsored post. All opinions are likely drunk and our own. Betty Crocker is spreading word by bloggers about a cupcake cone infographic. While the idea is pretty cool, we thought it would be cooler – literally – to try do something a tad different. The ice cream recipe we came up with is healthy, light, but freaking delicious. Light angel food cake, with sweet whipped topping and frozen yogurt made this guiltless. Something we don’t do often at Whiskey Bacon.

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A nifty idea, the infographic shows how to bake cupcakes upside down into a cone. Inspired by a parfait, we thought it’d still be cool to have ice cream in them, but not be too messy. You can find the Betty Crocker infographic at the bottom of this post.

Everyone loves a parfait. Layered, full of potential in every bite, Whiskey Bacon has a soft spot for parfaits. Whether because of the simple preparation (we have one at least three times a year), or the analogy prettified so eloquently by Donkey in Shrek. (You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, “Let’s get some parfait,” they say, “Hell no, I don’t like no parfait”?”)

Everybody should love making parfaits. It’s simple to make without worrying about messing up the final product, because it’s all layers anyways. And we love each and every one of your layers.

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When filling the cones, you can go over – we did – since you’ll be scooping out the layers to make the parfait in the end regardless. Each layer of cake, icing and frozen yogurt tastes amazing. Press firmly to pack in the layers. Just like grandma always did – part of the inspiration came from Yaya’s layered ice cream cones. One tiny scoop ice cream and a spoonful of chocolate shell, repeated about ten or so times in a standard sized cone. Every bite was perfect – which is what these cones should be by the time you’re finished.

There will be additional cake batter unless you triple the recipe. We baked a little side cake with the extra batter for additional cake layers. There’s enough batter for about 30 to 40 some cupcakes – so party on this fourth of July or keep a few in the freezer for a low fat treat!

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Before baking, make sure your ice cream cones fit the bottoms of the muffin pans, and move the cake rack down so the tops don’t cook as fast. While we’re still not sure about the mechanics of the Betty Crocker infographic, this is a sweet simple idea to pull together in the summer. Guests can make their own, or you can finish topping the baked cones as is with icing and forget the ice cream. We won’t blame you, it feels good to be lazy.

Excuse the boxed cake, we know. But the idea was to make something cool and red, white and blue, on a lazy Sunday afternoon.

Ice Cream Cone Cupcake Recipe
Ice Cream Cone Cupcake Recipe
by
Sweet simple, this parfait inspired ice cream cupcake recipe is easy and fun. Stay cool with this iced treat.

Cook Time: 20 minutes

Yield: 24

Ingredients:
  • 1 box of Angel food mix
  • 16 oz whipped icing
  • Sprinkles
  • 24 ice cream cones
  • 24 oz ice cream or frozen yogurt
Instructions:
Directions: Preheat oven to 375. Prep angel food mix or homemade mix according to directions. Using a spoon or whisk, spoon in mix. Fill to about 3/4 of the way and arrange in muffin pans. Pour the additional cake mix into a cake pan. Bake cupcakes for 15-20 minutes, and bake cake for about 30 minutes. Tops should be golden brown. Let the cupcakes cool, and pop out the cake according to box instructions. Prepping the cones: Scoop out the top portion of the cupcake using a small spoon, and then the middle, leaving a bottom layer. This will soak up the ice cream. Scoop in a small spoonful of ice cream or frozen yogurt. Spoon in a layer of icing, and then the middle portion of cake replaced on top. Repeat once more; ice cream, icing, cake; and then add a final rounded scoop of ice cream. Swirl a huge spatula dollop of icing around the ice cream, then sprinkle with crystals or jimmies!

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