This past Friday I was in Philadelphia on business. After a quick stop off at the hotel, my co-worker Jamie and I decided to take advantage of the unheard-of-this-spring sunshine with a little walk around the Olde City before getting ready for our event. Our constitutional brought us past the Betsy Ross House, Christ Church, the US Postal Museum, the Liberty Bell and more than one man dressed as Benjamin Franklin. When hunger struck, we ducked into National Mechanics for a bite to eat. With an amazing steak salad resting in my tum, my thoughts turned to something sweet to seal the deal. Historically, on sunny days my dessert of choice is a cone of Tasti D-Lite with rainbow sprinkles, so I whipped out my BlackBerry and went to the Tasti D-Lite find-a-center page. Well, apparently “there are no locations found within 50 miles of zip code 19106,” so I was forced to wait until we made our way back to the New York City Greater Metropolitan Area for satisfaction. Of course by the time we got back to New York, the sun was gone, the rain started again, and my hopes of walking around with that “ice cream” cone were gone.
Not one to be deterred, and always willing to turn lemons into Lemon Coffee Cake, I decided once I got back to Brooklyn to make Ice Cream Cone Cupcakes to bring some cheer to a dreary day.
For the cake:
6 large egg yolks
1 cup milk
2 teaspoons vanilla extract
3 cups flour
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons butter, room temperature and cut into pieces
1 package wafer cones (the kind with a flat bottom so they can stand up)
Preheat the oven to 350 degrees. Stand the ice cream cones inside the cups of a mini-muffin pan (you can use a regular muffin pan if you don’t have the mini, you’ll just need two of them and will have to be a little more careful when transferring to and from the oven) and set aside. In a medium bowl, lightly combine the egg yolks, 1/4 cup of the milk and vanilla extract. Combine the flour, sugar, baking powder and salt and mix on low speed for about 30 seconds or until blended. Add the butter, remaining 3/4 cup milk and mix on low until the dry ingredients are moistened. Slowly add the egg mixture and beat for about 2 more minutes after all the egg is combined. Fill each ice cream cone with the batter half to three-quarters of the way (a small ice cream scoop is just the right size, amazingly!), place in the oven and bake for about 25 minutes or until golden brown.
Cool the cakes and prepare the icing.
For the icing:
1 lb (one whole box) confectioner’s sugar
1/2 cup butter, softened
1 teaspoon vanilla
3 tablespoons milk
Combine the ingredients and beat on medium-high until…it turns into icing!
Pipe the icing on top of the cooled cupcakes in a circular motion, reminiscent of soft-serve ice-cream. Top with sprinkles and seriously enjoy!
Cake recipe courtesy of Joy of Baking.
I LOVE them!! I wish it were someones birthday right now so I could make a big batch.
maybe we’ll just have to have a party for the sake of party and make them!