Confetti Cupcake Cones

Name: Confetti Cupcake Cones
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); 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

16 ingredients

3 steps

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)
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

Directions

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.