Average Rating: 0TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 20 servings.Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons clear vanilla extract
- 1-3/4 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 1/3 cup colored sprinkles
- 12 ice cream cake cones (about 3 inches tall)
FROSTING: - 3/4 cup butter, softened
- 6 cups confectioners' sugar
- 2 teaspoons clear vanilla extract
- Food coloring, optional
- 1/3 to 1/2 cup 2% milk
- Chocolate ice cream topping, optional
Instructions
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in sprinkles.
- 2. Spoon a scant 3 tablespoons batter into each cone; place cones in muffin cups. Bake 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks.
- 3. For frosting, beat butter until fluffy. Beat in confectioners' sugar, vanilla, food coloring if desired and enough milk to reach piping consistency. Pipe frosting over cupcakes; if desired, spoon chocolate topping over frosting. Decorate as desired.
Nutrition Facts
1 cupcake cone: 362 calories, 13g fat (8g saturated fat), 41mg cholesterol, 174mg sodium, 60g carbohydrate (48g sugars, 0 fiber), 2g protein.