These are some of my favorite cupcakes to make! I love the concept of cupcakes that look like ice cream. My mom and cousin had a birthday in early august so I wanted to make them something summery since summer is coming to an end, and what better than ice cream cone cupcakes? When I think Ice cream cones I think sprinkles and when I think of sprinkles I think of my all-time favorite cake...funfetti! I don't know what it is about white cake with sprinkles in it but funfetti rubs me the right way. As you all know by now, I'm not a huge fan of baking out of a box so I searched for a good homemade funfetti recipe and found one from Lovin' From the Oven. I recently discovered her blog and love it because she bakes a lot of my favorite things and things that I would LOOOOVE to make. These turned out just like the box mix. I love the use of fat free plain yogurt, gives it an interesting texture and tang.
Homemade Funfetti Ice Cream Cone Cupcakes
Cake and Frosting from Lovintheoven.com
Funfetti cake: (this fills about 18 cake cones)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter
1 cup granulated sugar
2 XL egg whites
2 teaspoon vanilla extract
1 1/8 cup plain nonfat yogurt
a handful of rainbow sprinkles
Cream Cheese Frosting:
About 1/3 cup and 3 T of softened butter
10 oz cream cheese
3 cups powdered sugar
1 1/2 tsp vanilla extract
Preheat oven to 325°F. Line muffin tins with paper liners.
Mix together in a bowl: flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together melted butter and sugar until combined. Add egg whites and beat until mixture is smooth and light. Stir in vanilla extract. Add flour mixture in two additions, alternating with the yogurt.
Gently fold in sprinkles, if using. Scoop batter about 3/4 of the way in your cake cones (you can put bake them in a cupcake pan or tin.
Bake for 25 minutes, until cupcakes are barely golden on top and a toothpick inserted in the center of a cupcake comes out with a couple of loose crumbs. Remove from oven and let cool for 10 minutes in tins.
Remove to wire racks to cool completely.
Beat butter and cream cheese together until well blended. Mix in the vanilla. Gradually incorporate the powdered sugar into the batter. Beat until smooth. Add more powdered sugar if necessary to get the desired consistency.
Pipe onto cupcakes using rounded tip or ziplock bag with corner cut and top with cherry and/or rainbow jimmies