Ice Cream Sundae Cupcake Cones
I love to take special requests from loved ones, especially when they come from my grandchildren. My oldest granddaughter, Liesl, turned 6 on December 9th. She put in a request a few months earlier asking for banana cupcakes that looked like ice cream cones. How could I resist? I found this recipe and added 3 mashed bananas. They turned out great. Looking for something fun? Give this a try. Enjoy.
Ingredients
(recipe courtesy of Cinnamon Spice and Everything Nice)
1½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
½ cup (8 TBSP) unsalted butter, at room temperature, cut into small pieces
¾ cup sugar
1½ tsp. vanilla extract
2 eggs, room temperature
½ cup milk, room temperature
3 mashed bananas, if using.
Frosting Ingredients
(recipe courtesy of Baking a Moment)
12 ounces cream cheese, (brick) room temperature
¾ cup sugar
2 tsp. vanilla extract
2 cups heavy cream, cold
Preheat oven to 350 degrees. Mash bananas if using and set aside.
Stretch some heavy duty tin foil over two 9x13 cake pans and cut 9 slits in each. Stand up the empty cones in the slits and set aside until ready to fill.
In a small bowl whisk the flour, baking powder and salt together. In a large bowl using an electric mixer beat the butter until creamy, about 2 minutes on low speed. Add the sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla. Beat in the eggs one at a time, scraping down after each addition. Add in mashed bananas, if using. Mix just until combined.
Add the flour mixture in 4 additions, alternating with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
Fill the cones a little more than halfway up (about 4 TBSP of batter). Bake until a toothpick comes out clean from the center about 18 minutes. (I started checking mine at 18 and because of the bananas they took closer to 25 minutes). Cool completely.
Frosting
Place cream cheese, sugar and vanilla in a large mixing bowl and beat with whisk attachment on medium speed until smooth. Slowly drizzle in about ½ cup of the cold cream, with the mixer on medium-low speed. Scrape the bottom and sides of the bowl with a silicone spatula, and continue slowly adding the cold cream, while mixing on medium low. When all the cream has been added, turn the mixer up to medium-high and whip for about a minute, or until the frosting is fluffy and stiff. Take care not to over whip, or the frosting could become runny.
Pipe the frosting on top of cones to look like a scoop of ice cream. Top with sprinkles for added fun. Refrigerate until ready to serve.
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