2/08/2013
Valentine Cake in Ice Cream Cone
1 1/4 cake flour
2 T unsweetened cocoa powder
3/4 t baking powder
1/4 t salt
1/2 cup buttermilk
1 t vanilla extract
1/2 t white vinegar
a few drops red food coloring
3/4 cup sugar
4 T unsalted butter, at room temperature
1 large eggs, at room temperature
12 ice cream cones
1 cup whipping cream
1/6 sugar
some red confetti and colored sugar
>how to make<
*Preheat the oven at 375 degrees.
*Sift together the cake flour, cocoa powder, baking powder, and salt into a bowl.
*In a small bowl, whisk together the buttermilk, vanilla, vinegar, and red food coloring.
*In another bowl, using an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy, 2 to 3 minutes.
*Mix in an egg.
*Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed.
*Using an ice cream scoop or large spoon, drop rounded spoonfuls of batter into each cone.
*Place the ice cream cones in a muffin tin, one cone per cup.
(To keep the filled cones from tipping, scrunch a piece of foil in the bottom of each muffin tin and wedge the cone inside it.
*Very gently, place the muffin pan into the oven (these cones want to fall.).
*Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
*Cool completely.
*Whip cream with sugar in a bowl.
*Generously top with whipped cream, and decorate as desired.
-serves 12-
Note: Red Velvet Cupcake recipe was modified from "Cupcakes" by Shelly Kaldunski, and the idea of Ice Cream Cone Cake came from "Cake Spy" by Jessie Oleson.
1 1/4 cake flour
2 T unsweetened cocoa powder
3/4 t baking powder
1/4 t salt
1/2 cup buttermilk
1 t vanilla extract
1/2 t white vinegar
a few drops red food coloring
3/4 cup sugar
4 T unsalted butter, at room temperature
1 large eggs, at room temperature
12 ice cream cones
1 cup whipping cream
1/6 sugar
some red confetti and colored sugar
>how to make<
*Preheat the oven at 375 degrees.
*Sift together the cake flour, cocoa powder, baking powder, and salt into a bowl.
*In a small bowl, whisk together the buttermilk, vanilla, vinegar, and red food coloring.
*In another bowl, using an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy, 2 to 3 minutes.
*Mix in an egg.
*Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed.
*Using an ice cream scoop or large spoon, drop rounded spoonfuls of batter into each cone.
*Place the ice cream cones in a muffin tin, one cone per cup.
(To keep the filled cones from tipping, scrunch a piece of foil in the bottom of each muffin tin and wedge the cone inside it.
*Very gently, place the muffin pan into the oven (these cones want to fall.).
*Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
*Cool completely.
*Whip cream with sugar in a bowl.
*Generously top with whipped cream, and decorate as desired.
-serves 12-
Note: Red Velvet Cupcake recipe was modified from "Cupcakes" by Shelly Kaldunski, and the idea of Ice Cream Cone Cake came from "Cake Spy" by Jessie Oleson.
Labels: Ice Cream Cone cake, Red velvet cupcake recipe, Valentine Cake idea
