Our resident baker was at it again, whipping up some special treats for our coworker’s birthday. She never fails to bring creative ideas, and this one was no exception. Cupcakes baked inside of an ice cream cone, and topped with lemon cream cheese frosting, they have your mouth watering. Full of bright color, they’re cheerful and festive, perfect for a birthday or fun themed event.
4 whole Egg Whites
1 cup Whole Milk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened and chopped
1 large lemon
1/2 cup Sprinkles (jimmies!), plus more for garnish
24 ice cream cones- plain or dipped
13×9 disposable deep dish pan (at least 3 inches deep)
Cream Cheese Frosting
1 stick of unsalted butter (room temp)
8 ounce package of cream cheese (room temp)
1/2 teaspoon vanilla
4 1/2 to 5 cups powdered sugar (depends on your desired consistency)
Directions: For the tray: Stretch aluminum foil tightly across the top of the deep tray, being careful to wrap it tightly around the edges. Using a sharp knife, cut small “x” shapes 4 inches apart on the aluminum foil. Make sure these aren’t too large as you want the cones to fit snugly inside. For another method check out this great tutorial here
Directions: For the cake: Preheat oven to 350. Combine the egg whites, vanilla and whole milk. (tip: to avoid getting any of the yolk in your mixture- crack the egg into your hand and gently pass the yolk between your hands- letting the whites fall through to the bowl below.) Squeeze half of the lemon into the mixture, whisk together and set aside.
In a large mixing bowl; sift the dry ingredients (if you don’t have a sifter a dry whisking will do). Using a mixer, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining egg mixture and stop mixing once combined.
Fold in sprinkles, reserve some for garnishing later! Using two spoons carefully fill cones 3⁄4 of the way to the top.
Bake in preheated oven for 17-20 minutes; use the toothpick test to see that it comes out clean. Watch carefully so you don’t over bake.
When the cupcakes come out of the oven, prick the bottoms with a toothpick to help cool and avoid getting a soggy cone.
For the frosting:8 oz. cold cream cheese 1 stick butter, softened 2 tsp. vanilla 2-4 cups powdered sugar Half pint of heavy whipping cream (optional)* 1 lemon
Beat heavy whipping cream on high with a standing (or hand held) mixer until soft peaks form. Set aside.
Beat 8 oz. cold cream cheese (not rock solid!), 1 stick of softened butter, juice from 1/2 the lemon and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste. Fold in the fresh whipped-cream.
*I cut all of my frostings with fresh whipped cream for a lighter, not-too-sweet finish!
Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.