Funfetti Cupcake Cones

As a kid, whenever birthday treats were necessitated at school my mom would make cupcake cones. Easy single servings of cake baked in ice cream cones and frosted to look like the real frozen treat. Yesterday I busted out a batch for my roommate's kid themed birthday party and oh how sweet it was to relive the memories of devouring the yummy treat. I used the yellow cake recipe I wrote for a final project in culinary school and a whipped cream cheese frosting to top it off. The finished results were a hit.

Moist Yellow Cake

Makes two 8x2 inch cakes or 36 cake cones or 24 cupcakes

Ingredients:

            3 C         cake flour

            1 Tbsp    baking powder

            1/2 tsp   salt

            1 C         unsalted butter, room temperature

            2 C         granulated sugar

            5 lg        eggs

            2 tsp      vanilla extract

            1 1/4 C  buttermilk
            1/3 C     Confetti Sprinkles (optional)
            36          Flat bottomed ice cream cones

Instructions:

1.Preheat oven to 350 °.  Butter and line with parchment paper two 8x2 inch pans -or- set up cones in a high walled baking dish. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt. 

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters.  Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color.  Stop and scrape the bowl.  Cream the butter for an additional 60 seconds.

4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition.  Scrape the sides of the bowl occasionally.  Add the eggs one at a time.

5. Reduce the mixer speed.  Stir vanilla into the buttermilk.  Add the dry ingredients alternately with the buttermilk.  Mix just until incorporated.  Scrape the side of the bowl, pour in confetti and mix for 15 seconds longer.


For Cake:

6. Spoon the batter into the prepared pan and smooth the top with a knife.  Lift up the pan with the batter, and let it drop onto the counter top to burst and air bubbles, allowing the batter to settle.

7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

For Cake Cones:

6. Spoon batter into cones, about 2/3 full.

7. Bake cones for 15-18 minutes.

8. Let the cake cool in the pans. 

Storage; Double wrap the cake in plastic wrap.  It will keep in the refigerator for up to 2 weeks or in the freezer for up to 2 months.


Fluffy Cream Cheese Frosting
adapted from here

• 1 (8 ounce) package cream cheese
• 1 3/4 C       Confectioners Sugar
• 1/8 tsp        Salt
• 1 tsp           Vanilla extract
• 1 C             Heavy whipping cream

1. In a chilled metal bowl whip cream on high until stiff peaks form. If using a stand mixer scrape out into a separate bowl. Otherwise cover that bowl and refrigerate.

2. Beat cream cheese for 2 minutes until smooth, be sure to scrape down sides of bowl at least once mid mix. 

3. Add sugar in 3 doses. Mixing to incorporate between each. 

4. Add vanilla ans salt and mix once again to make sure all is smooth. Scraping down bowl  a few times will limit the number of lumps.

5. Fold in whipped cream until all is mixed well.

6. Chill again for at least an hour if you're going to pipe with frosting. Otherwise frost and you're set to go.