Cone Head Cupcakes with Ice Cream Frosting

Have some fun with your vanilla cupcakes and turn them into adorable cone head cupcakes with frosting that looks and taste like an ice cream sundae.

Cone Head Cupcakes with Ice Cream Frosting 1

National Cupcake Day is exactly one week from today! In an effort to prepare you, 26 food bloggers including myself have banded together to share cupcake recipes today. I took the opportunity to whip up a cupcake creation that I have been meaning to make ever since I thought of it.


Cone Head Cupcakes with Ice Cream Frosting 3

You know the adorable cone head ice cream sundae at Friendly’s? Well I recreated it in cupcake form! A vanilla cupcake is topped with a literal scoop if buttercream frosting made with ice cream and decorated with a chocolate dipped waffle cone, miniature Reese’s pieces, and whipped cream. Even if you’ve never heard of or had a cone head ice cream sundae, you won’t be able to resist these little guys.

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One year ago: White Cheddar Mac & Cheese in a Mug

Three years ago: Toffee Apple Dip

Four years ago: Brownie Peanut Butter Cups

CONE HEAD CUPCAKES WITH ICE CREAM FROSTING

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

3/4 cup sugar

1/4 cup unsalted butter, room temperature

2 egg whites

1 tsp vanilla extract

2/3 cup buttermilk

FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup vegetable shortening

1/4 cup vanilla ice cream, softened

4 cups powdered sugar

DECORATION

12 mini waffle ice cream cones (or regular ones cut down)

4 oz. semisweet chocolate, melted

Chopped peanuts

36 mini Reese’s pieces

Whipped cream (canned works well for this)

Directions:

  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in vanilla extract. Alternatively beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
  4. Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
    Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
  5. While the cupcakes are cooling, make the frosting. In a medium bowl, cream butter and shortening together until smooth. Add 2 tablespoons of softened ice cream and mix until combined. Slowly add in powdered sugar until incorporated. Turn mixer up to medium and beat for 30 seconds. If necessary, add more ice cream or powdered sugar until desired consistency is reached. Place in refrigerator until ready to use.
  6. Meanwhile, dip the waffle cones in melted chocolate, let excess drop off, and then roll in chopped nuts. Place on parchment paper to set.
  7. When ready to decorate, use an ice cream or cookie dough scoop to place scoops of frosting on top of each cupcake. Top with cones, use 3 Reese’s pieces for the face, and decorate the outer edges with whipped cream.

Source: Cupcakes adapted slightly from my Strawberry Stuffed Cupcakes. Frosting adapted slightly from Cookies and Cups.

Get your cupcake fix and check out all 26 recipes:

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