Ice Cream Cone Cupcakes

Hooray, another excuse to bake! This time, Children's day celebrations at church. We were supposed to bring 12 snacks each for every child we have, so that was 24 from me. Went to theCupcake Bakeshop site, which I think has the loveliest cupcakes ever, with such interesting flavours! The ice cream cone cupcakes looked so appealing, thought they would go down well with the kids (they did : ) Wonderful recipe, very straightforward, not a problem to carry off for newbie like me. Great tip on filling the cones, I really went conservative, and even then still had some spillage...




The other useful tip was slashing bottoms of sturdy white cupcake holders, and using that as an ice cream cone stand - that helped a lot when icing the cones and later for transporting them. I supposed I could have baked them stood up in those cupcake holders on a baking sheet, but I used my muffin pans instead, because I have 2 of those : ). I had to stuff aluminum foil around each cone for stability. Although when filled with batter, the cones are quite stable enough on their own, once the cake starts to rise, it only takes a gentle shake to send them spilling over... as happened with my first batch : P.



Here's my reject pile... casualties from the first batch, plus one "Ran out of icing" and one "Icing too cold"


Sophie enjoyed them!


The cakes themselves turned out really well, soft and fluffy, very tasty. Buttercream icing was too sweet for my taste, as always, but what to do - as I understand, you need the sugar for the icing to be able to hold up at all. The ice cream cone did get mushy fast, especially in our hot humid weather, but not too badly.