The best desserts are cupcakes and ice cream.It's even better to roll them into a cupcake cone.The cupcake cones look like ice cream cones.They are easy to make, even though they look intimidating.You can either make the entire recipe from scratch or use store-bought frosting and chocolate sauce.You can experiment with different flavors and colors if you know how to make a cupcake con.
Step 1: Ice cream cones should be placed in a muffin tin before baking.
Each well gets an ice cream cone.You can bake a separate batches of ice cream cones if you can't fit all of them into the muffin tin.Some bakers recommend cutting holes in the bottom of the baking tin, turning it upside down, and sticking the cones into the holes.The flat bottom ice cream cones will stand up better than the cone shaped ones.
Step 2: Add the flour, baking powder, and salt.
Add the flour, baking powder and salt to the large mixing bowl.Set aside when everything is combined.
Step 3: The butter should be in a separate bowl.
Put the butter into a separate bowl after cutting it into small cubes.To make butter smooth, beat it with an electric mixer.This will take about 2 minutes.You can use an electric stand mixer, a handheld better, or a food processor to do this.
Step 4: At a time, add the sugar into the butter.
When the mixture is light and fluffy, keep beating.To make sure everything mixes in evenly, be sure to remove the sides of the bowl often.
Step 5: Add the eggs one at a time and beat after each one.
First, beat in the extract.Beat until combined with just one egg.Beat again when you add your second egg.There should be no streaks of egg yolk left.
Step 6: You can mix the flour mixture and the milk after each addition.
Add one-fourth of the flour mixture to the butter.Stir again after pouring in one-fourth of the milk.You should keep doing this until you run out of milk or flour.You can use a rubber spatula or a medium-low speed setting on your beater.
Step 7: The batter should be put in the cones 12 to 23 of the way.
Each cone will take about 60 grams of batter.You need more space for expansion if you fill them all the way.
Step 8: The cones should be baked for 18 minutes.
When a toothpick pokes into the center, they are ready.If you have leftover cones and batter, bake them for another 18 minutes or so.
Step 9: Allow the cupcakes to cool down.
This is very important.The frosting will melt if you frost them too early.
Step 10: The butter should be beat on medium speed.
Place butter into a mixing bowl after cutting it into small cubes.The butter will turn light and fluffy after 6 minutes.
Step 11: Add the sugar, salt, and extract.
For 6 to 7 minutes, or until the frosting is light and fluffy, beat everything together on low speed and then on medium speed.
Step 12: The frosting can be dropped onto the cupcakes with a large cookie scoop.
To seal the frosting against the cupcake, press down on the scoop.The cupcakes will look more like ice cream.You could pipe the frosting onto the cupcake by fitting a piping bag with a star tip.As you get to the center, squeeze the bag harder from the outer edge.
Step 13: The frosting can set if the cupcakes are placed in the fridge for an hour.
To keep them from tipping over, place them all back into the muffin pan.You can start preparing the chocolate ganache topping once the frosting has set.
Step 14: In a small saucepan, bring the heavy cream to a boil.
Place the saucepan on the stove after pouring the heavy cream into it.Wait until the heavy cream comes just short of boiling, and set the heat to medium.
Step 15: The chocolate chips should be covered with heavy cream.
Put the chocolate chips in a bowl and pour the heavy cream over them.Milk chocolate or semi-sweet chocolate chips can be used.
Step 16: Allow the bowl to sit for 5 minutes, by covering it with foil.
The hot cream will melt the chocolate chips.If you don't have foil on hand, you can use a plate.
Step 17: Add the chocolate chips and milk with a whisk.
Remove the foil, and whisk the two together.The bottom and sides of the bowl need to be cleaned frequently.
Step 18: Allow the mixture to sit until it cools.
If you piped the frosting on instead, you can skip this step and more on to the next; you would want to use the ganache before it starts to thicken.
Step 19: The ganache can be poured onto the frosting using a spoon.
If you piped the frosting on, pour the ganache instead so that you don't ruin the piped texture.
Step 20: Top each cupcake with a cherry.
It is possible to use crushed nuts instead of sprinkles.
Step 21: Before serving the cupcakes, they should be refrigerated for an hour.
Once again, place the cupcakes on the muffin tin and put it in the fridge.The ganache can be set up.You can serve the cupcakes after the time is up.