Tag Archives: buttercream

Ice Cream Cone Cupcakes

Today is my little big girl’s third birthday.  She came into our room at 6:00 to greet us with her sweet, “Good Mornin’!”  Unfortunately, daddy informed her that it wasn’t waking up time and needed to go back to bed for a little bit longer.  After about 45 minutes she came back in where we welcomed our birthday girl.  I pulled her up into bed with me and retold her birth story as she stared off into space (which means she’s listening–just trying to picture it).  We also cuddled while looking through photos and I couldn’t help but think, “three years ago at this very moment I was in transition getting ready to push my firstborn out to meet him or her.”

And I would definitely say she’s one of my greatest accomplishments.  She brings excitement, new perspective, wild imagination, enormous honesty and a heck of a lot of fun.  So when you’re almost three year old has been planning on having Rainbow Sprinkle Cupcakes for her birthday for almost three months now…what does a mama do?  Go and buy the confetti cake mix from the store?  NEVER!  There are certain compromise-‘ables’ in the kitchen…ice cream, box brownies, take & bake pizza and more.  However, when it comes to most baked items (aside from the brownies), I feel like buying something from the grocery bakery or especially from the box would be wrong for myself.

I only apply this to me and not anyone else, because it’s more of a standard I’ve somehow put upon myself.  But probably the bigger reason is wanting to give a ‘from scratch’ gift to the people I love.  It’s my way of letting them know I’ve taken my time to cook or create something unique & special (and yummy, because isn’t that one of the biggest reasons) for them.

Well, there was a picture in a cupcake book of a Rainbow Sprinkle Cupcake, which my oldest salivated over.  And since I know she was thrilled when she got an ice cream cone at her grandparents house, I suggested a Rainbow Sprinkle Ice Cream Cone Cupcakes for her birthday.  Her eyes lit up even more and today it was everything she (and I) dreamed of.  These were actually quite delicious cupcakes.  So just because you’re over the age of 24, don’t overlook the taste, the airiness and the delicate appeal of Ice Cream Cupcake Cones.

Ice Cream Cone Cupcakes (printable recipe)

This recipe is adapted from Perfect CupcakesI was originally going to make only six of these for the kids, while making a more “adult” dessert using the Meyer Lemons I have in the fridge.  And you know, I’m glad I didn’t, because these are some pretty good cupcakes.  I know the cake flour is essential to this, because it has the lowest gluten content among flours.  But the texture combination of the airy cupcake, creamy buttercream and crunchy & chewiness of the cone is really well-rounded.  Like I said, they’re not just for kids. **Disclaimer: 9/20/10 These cupcakes should be made the day of or else you will end up with quite soggy cones.  As for filling the cones, be sure you don’t overfill them, because they will erupt everywhere.  I fill my 2/3 full; however, I have a reader who recommends 1/2 full.


  • 1 1/2 cups (180 g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 g) unsalted butter, room temperature
  • 1/2 cup (120 g) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (170 g) whole milk
  • 1/4 cup (30 g) multi-colored confetti sprinkles
  • 12 cupcake sugar wafer cones

Vanilla Buttercream

  • 3 cups (490 g) powdered sugar
  • 1 cup (250 g) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 tablespoon heavy whipping cream


  • Preheat the oven to 350.  Place the wafer cones in the muffin pan.
  • In a small bowl, whisk together flour, baking powder and salt.  In the bowl of an electric mixer, cream together the butter & sugar until well blended.  Beat in the egg and vanilla until light.  With the mixer on low speed, gradually add half of the flour mixture, then the milk and then the rest of the flour mixture until well blended.  Fold in the confetti sprinkles into the batter.  Using a small ice cream scooper/cookie dough scooper, divide the batter evenly among the 12 cupcake cones.
  • Bake the cupcake cones for 20-25 minutes.  When you press lightly in the middle of the cone, they should spring back.  Let them cool on a cooling rack until they’re completely cooled.
  • Meanwhile, start the buttercream while the cupcakes are cooling.  Combine butter and powdered sugar in the bowl of an electric mixer.  Mix on low speed at first to avoid powdered sugar from flying everywhere, then turn to medium.  Beat for about 2-3 minutes.  Add the vanilla and mix until combined.  Then, add the heavy whipping cream and beat for an additional 2 minutes.  If you want to add food coloring, do so now.
  • Prepare a pastry bag fitted with a star tip.  Turn down the opened end of the bag one inch down.  Using a rubber spatula, fill the bag with the buttercream.  Twist the bag, in order to keep the frosting from squeezing out.  Pipe the Vanilla Buttercream onto the cupcakes and sprinkle with additional confetti sprinkles.

Intensely Chocolate Cake

Unfortunately, I didn’t take a picture soon enough.  This small sliver was the last piece standing after my daughter demolished it…story in the footnote:)

One thing I love about Ben is his grateful attitude.  He is truly one of the easiest people to please, especially when it comes to food.  After cooking a couple nice meals in a row one week, he said, “Kamille, I appreciate all your effort in making dinner, but you know you don’t have to go out of your way.  I’d be just as happy with sandwiches.”  What a guy right!

Well, if it’s your birthday, you need something extra special right!  I was envisioning making something along the lines of a braised beef dish.  One, because we don’t eat much meat these days and two, because Ben’s ultimate meal would be steak.  However, it didn’t happen.  Instead I made some Lentil Stew (which turned out really great & I’ll post it later), but I did make up for it in the cake department.  And honestly, baking is more my thing.

If I were to say another thing I love about Ben, it would have to be his appreciation for simple routine.  Simple, because he’s a meat & potatoes, T-shirt & jeans wearing, sports lovin’ type of guy.  Routine, because he once went a solid three months eating the same exact lunch for work (he did say he got sick of it, but his defense was…”it was easy!”).  So, when you combine that with my favorite question I ask people, “What’s your top desserts of all time?,”  you get a wife who makes chocolate cake with ice cream for birthday dessert.  I would love to make something more complex and even feel like I’m cheating him a bit; but, really, I’m not.  And ya know, I wouldn’t change it.  Even if it means I’ll be making chocolate cake for the next 50+ years…cause he’s worth it.

Intensely Chocolate Cake with Light Chocolate Buttercream (printable recipe)

When I use the word “light,” I don’t mean in calories, but in density.  The frosting is adapted from The Essence of Chocolate, while the cake is taken directly. It should be noted that I made one mistake in making the cake; hence, the denseness of the picture above…I added the eggs & mixed to realize I forgot to add the sugar first.  Regardless, it tasted wonderful, just not as airy.


1 cup granulated sugar

1 cup heavy cream

5 ounces unsweetened chocolate, finely chopped

1 cup bittersweet chocolate, finely chopped

8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces

1 teaspoon pure vanilla extract

2 additional sticks (8 ounces) unsalted butter, not completely room temperature, cut into 1/2-in pieces


Unsalted butter and flour for the pans

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 large eggs, lightly beaten

1/2 cup canola oil

1 cup whole milk

1 cup boiling water

For the frosting: In a small saucepan, combine the sugar & cream and bring to a boil over medium heat, stirring occasionally.  Reduce the heat and simmer for 6 minutes.  Add both chocolates & 4 ounces of butter cut into 1/2 inch pieces.  Stir until melted  Pour into bowl of a mixer and add vanilla.  Mix on medium-high speed until bowl is room temperature.  Add pieces of the additional butter.  Beat until light & fluffy, approximately 4-5 minutes.

For the cake: Position a rack in the center of the oven and preheat to 350.  Lightly butter the bottom of two 9-inch round cake pans.  Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed.  Mix in the eggs, oil, and milk.

Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in the water.  The batter will be soupy.

Divide the batter evenly between the cake pans.  Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely. Invert the cake with top side down onto a serving platter.  Remove the parchment & place about two cups of frosting on top.  Spread it out, starting from the center.  You don’t need to make it even, since the second layer will help smoosh the frosting evenly.  Put the rest of the frosting on top.  Once again starting from the center and working outwards.  Then, spreading it over and onto the sides.

Let the frosting firm up a bit and eat!

**Post-story: My oldest daughter got into some monkey business while I went upstairs to change my youngest.  Upon my return, she was at the table looking like this…

Needless to say, it was more than enjoyed in our house.