Ice Cream Cone Cupcakes

Let’s have a discussion about ice cream cone cupcakes. I found this cute idea in a cookbook a couple years back. For Big Bit's birthday one year I made the ice cream cone cupcakes and what a hit they were! They’re rather simple to make, although my recipe tried to make them harder than necessary. Something about wrapping the bases in tin foil so they stand up in the muffin tin. Totally unnecessary. They baked up quite nicely and some frosting and sprinkles and, Whammo! The super-cool, wish-my-mommy-did-that, envy of all birthday treat.

This year was a little more challenging for me. Stupid cupcakes!

Now, you have to keep in mind that I am known for my baking and cooking skills. The daycare teachers anxiously await my next batch of banana bread and Big Bit insists I make his cake for him each year. Pies, custards, cakes and cookies are all wonderful products of my kitchen. The boys and I have lots of fun pouring and mixing and scraping and licking the beaters. For example, the lemon cupcakes from last month were an incredible hit (reference the Great Cupcake Challenge). My kids are excited about fish and veggies (usually) and the kitchen is just a pleasant place for us. I’ve come up with a couple of wonderful concoctions over time (most recently coconut-ginger tilapia) and find that I can convince the worst naysayers of brussel sprouts that they are a worthy vegetable when prepared properly.

Perhaps I can attribute my recent cupcake shenanigans to the stress of recent days.  Who knows? In  the end, these were not up to my usual par. I mean, I DO have a reputation to maintain.

I purchased the Betty Crocker white mix with the sprinkles in the batter. She’s my preferred cake mix vendor, mainly due to the awesome recipes I’ve pulled from that website. I feel if she’s going to provide the recipe, I might as well use her recipe. Of course, that old, orange, well-loved cookbook my mom tracked down for me might also bias me towards that particular brand. My mom has the original, out of print cookbook. After some considerable squabbling among my sister and me about who was going to inherit that book when she died, my mom tracked down a couple used copies for us.

This box mix had the ice cream cone cupcake recipe right on the back! Whoowhoo! I didn’t have to pull down my cookbook. The Cake Mix Doctor was my original source. Let me tell you, that particular piece of amazing print was the source of the lemon buttercream icing that MADE those lemon cupcakes last month. Anyways, back to the cupcakes. Betty Crocker had a different method that seemed easier so I thought I’d give her method a try. This particular recipe had you fill cupcake/muffin papers as normal and then invert the cone on top to bake. So instead of a flatter topped cupcake, it would give it a more rounded, ice cream like appearance.

Well. My cupcakes, rather than expand and fill the base of the cone, simply pushed the cone up one side. They were lopsided and wouldn’t stand up when inverted. So the idea of taking off the paper and frosting a cone that wouldn’t stand up…well I decided to give it another go.

This time around I went for the Pillsbury Funfetti mix, which was the same as Big Bit's ice cream cone cupcakes of the earlier years. I decided to make this particular batch after the boys had gone to bed for simple expediency. Little Bit actually climbed into his crib, of his own accord and settled down. Naturally, just as I had the batter all mixed and had started pouring he decided to revert to his bed-time contrariness. Forty-five minutes later I returned to my batter. I looked at the now frothy, foamy batter doubtfully but was out of options. Once the kids are in bed, there are no last minute trips to the store. I made a face, shrugged and poured away.

Uhm, no.

The batter rose on the sides and spilled over but dropped in the middle. They tasted great, but they would not appeal to a toddler’s sense of aesthetics.

In the end, I took in the first batch into school (no icing) and tossed the second batch.  The kids in the school ate them up and probably didn’t care one iota that they weren’t how I envisioned them. Only the teachers knew I hadn’t lived up to my usual standard.

To sum it up, when making ice cream cone cupcakes:

1. 1.       Pour the batter into the cone, not into the cupcake holder.
2. 2.       Bake IMMEDIATELY

I really should have known better.