Vanilla Ice Cream Cone Cupcakes (Makes 12)

Ingredients:

• 2 1/2 cups (390g) – All-purpose flour
• 1 1/2 tsp. – Baking Powder
• 1 tsp. – Salt
• 16 Tbs. (2 sticks/250g)  – Butter (unsalted)
• 1 3/4 cups (440g) – Sugar
• 4 – Eggs
• 1 Tbs. – Vanilla extract
• 2/3cup (160ml) – Milk

• Extra softened butter for greasing the molds
• Extra flour for dusting the molds
• Ice Cream Cone Cupcake Mold

Procedure:

• Have all the ingredients at room temperature
• Place a  rack in the lower third of the oven
• Preheat to 325F (165C )
• Grease the mold with the softened butter
• Dust with flour and tap out the excess

• Sift the flour,baking powder, and salt.
• In a bowl of an electric stand mixer,  beat the butter on medium speed using the paddle attachment for about 30 seconds.
• Add the sugar and continue beating until light and fluffy (5 more minutes)
• Scrape down bowl occasionally
• Beat the eggs in a separate bowl and add a little at a time to the butter mixture, beating well after each addition.
• Add the vanilla and mix one minute more
• Reduce the speed to low and add the flour mixture in three additions alternating with the milk and ending with the flour.
• Stop mixer occasionally to scrape down the sides in between additions, if necessary.
• Divide the batter in half. Spoon one half of the batter evenly into the prepared molds.
• Gently tap the pan to level batter in the baking pan.
• Bake until the cupcakes are light and golden. They are ready when a toothpick inserted into them comes out clean. ( 20-30 minutes)
• Transfer pan to a wire rack and let cool for 10 minutes.
• Then invert the pan onto the wire rack and gently lift off. The cupcakes should slide out.
• Wash and dry pan well. Grease and flour again to bake remaining batter
• Let cupcakes cool completely before frosting them.

Vanilla Frosting

Ice Cream Cone Cupcakes

Ingredients:  ( makes about 4 cups )

6 cups (750g)  – Confectioners’ sugar (sifted)

16 Tbs. ( 2 sticks/250g ) unsalted butter
4 1/2 Tbs. ( 750ml ) milk, plus more is needed
2 tsp.  – Vanilla extract
1/4 tsp. – Salt
Food coloring optional

Procedure:

• Place the butter at room temperature for 30 minutes prior to starting the recipe.
• In the bowl of an electric mixer with the paddle attachment on low speed, beat together the sugar,butter, milk and vanilla extract.
• Mix for about one minute. Scrape down the sides, as necessary.
• Increase speed to high and beat until light and fluffy, about 2 minutes more.
• Add food coloring, if using, to obtain your desired color. Beat well until no streaks remain, about 30 seconds more.
• If frosting is too dry, add more milk, 1 tsp. at a time.
• Should be creamy but still hold a firm peak.
• Place frosting in a piping bag fitted with a large star tip.
• Decorate
• ENJOY!