Saturday, February 12, 2011
Cupcakes: Easy white or confetti cupcakes
Ice Cream Cone Cupcakes
What you will need:
1/2 cup butter, softened
1 cup white sugar
2 eggs (or egg substitute if your vego)
1 teaspoon organic vanilla extract (organic is important-taste is better)
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk substitute (vanilla almond breeze)
24 flat bottomed ice cream cones
Preheat oven to 375 degrees F (190 degrees C)
Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour
Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray.
Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
Wait for the cupcakes to cool completely. You can use regular or cream cheese icing, if you pipe it on, add sprinkles or confetti before the icing hardens, and then let air dry for over 2 hrs for firm peaks.