cupcake

Recipe: Sundae Cone Cupcakes

By Tara in Recipes 1 Comment Tags: , ,

For the 4th of July I wanted to give the old “cupcake in a cake cone” recipe a try, but make it as authentically ice-creamy as possible. These hit the mark. Biting into it is a bit weird, because it tastes exactly like a Drumstick cone, but warm and cakey. I’d recommend eating these right after you make them. The hot fudge in the middle will be warm and the buttercream frosting will be cool, making for a perfect sundae.

Sundae Cone Cupcakes

Ingredients:

  • 1 Box of 24 Cake Cones
  • 1 Box of Yellow Cake Mix
  • Ingredients necessary to make cake mix (water, oil, eggs as directed on back of box)
  • 1 Jar of Hot Fudge (I used Smucker’s)
  • Buttercream Frosting (I used this recipe from Savory Sweet Life, it’s my new favorite!)
  • Chopped Nuts (Optional)

Directions:

Preheat oven to 350 degrees and place the cake cones in cupcake tins.

Mix cake mix as directed on the back of the box.

Fill cake cones 2/3 full of batter and bake as directed on the back of the box (usually between 18-22 minutes).

While cooking, make the Buttercream frosting and let chill in the fridge.

Remove cupcakes carefully from the oven and let cool.

Once cool, remove part of the middle of the cupcake, and put a small dollop of warmed hot fudge inside. (I highly recommend the Cuisipro Cupcake Corer.)

Frost using an ice cream scoop to get the buttercream to look like ice cream, and top with nuts. Enjoy!

 

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Vegan/Allergen-Free Chocolate Cupcakes

By admin in Recipes 1 Comment Tags: , , , ,

Cupcakes by Geeky Hostess, Photo by Vince Miller

As I’ve been making cupcakes for others, I’ve found the need for a vegan, allergen-free recipe. Although this recipe isn’t gluten-free, it does take care of people who can’t have dairy or eggs. I was turned on to the type of recipe, “crazy cakes”, by the makeup artist on the Job Hunters set. Apparently this type of cake was made often during the depression/war time because of the lack of more expensive ingredients. The only weirdish ingredient in it is white vinegar, but I promise you can’t taste it (even in the raw batter). Almost everything else you should be able to find in your pantry already!

These particular cupcakes were made for my dad’s birthday–I expected them to taste weird or different, but the family loved them, even those who didn’t have food allergies. The cupcakes turn out pretty light and fluffy and can be topped with a frosting of your choice. (I used canned frosting for these–but here’s a dairy free frosting recipe from Divvies, courtesy of MarthaStewart.com.) I then topped the frosting with tons of sprinkles and hand-molded chocolate dinosaurs, cause they were born around the same time as my dad. :-) You can find the same mold at Amazon.com.

Allergen Free Chocolate Cupcakes
Recipe inspired by traditional “Crazy Cake”, this one taken from Divvies Bakery, as found on MarthaStewart.com

Ingredients:

  • 1 1/2 cups all-purpose flour (the original recipe calls for cake flour, but it turns out just fine without, in case you don’t have it)
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups water

Directions:

Preheat oven to 325 degrees and prepare cupcake pans with wrappers

In a medium bowl, lightly mix together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, mix together oil, vinegar, vanilla, and water until well combined. Add dry ingredient mixture and mix until smooth.

Pour batter into cupcake tins, filling each cup 1/2 to 3/4 full.

Bake for 20-25 minutes, rotating pan halfway through cooking, until a toothpick inserted into the center of a cupcake comes out clean.

Immediately remove cupcakes from muffin tin and transfer to a wire rack to let cool.

Frost and enjoy!

Do you have any fave recipes for people with dietary restrictions? Share the links in the comments!

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