Here's a fun spin on summer cupcakes. Turn your regular cupcakes into July 4th ice cream cone cupcakes. They're more festive and portable this way, and great for little hands.
This quick and easy recipe comes from Shauna at Ella and Annie Magazine!
With July 4th right around the corner, using blue ice cream cones instead of cupcake wrappers adds the perfect twist for traditional cupcake.
The cone is filled top to bottom with moist vanilla cake, and topped with homemade buttercream and some stars and stripes!
Ingredients (I've added affiliate links but they won't cost you anything, promise):
- Vanilla cake mix
- Rainbow ice cream cones
- 3⁄4 cup salted butter, softened
- 2 1/23 cups powdered sugar
- 12 teaspoons vanilla extract
- 12 tablespoons milk
- Patriotic star sprinkles
- White sprinkles
- 1M icing tip and piping bag
Carefully place pan in oven for 15-18 minutes. Cool completely.
Combine butter, powdered sugar and vanilla. (If you prefer a thicker frosting that holds its shape when icing, add more sugar until your desired consistency is reached.)
Using an 1M icing tip and piping bag, frost each of the cupcakes. Top with patriotic sprinkles! Serve and enjoy!
What's great about these ice cream cone cupcake is there is no need for plates or forks! Happy 4th!