Ice Cream Cone Cupcakes

I will be the first to admit I am not Martha Stewart, I can’t make anything look half as pretty as she does, but I do love to bake. I have a 4 year old running around the house so usually I am always looking for fun recipes that we can do together.

I LOVE the idea of ice cream cone cupcakes. They are cute and seriously easy to do.

You can use a box cake mix for this but I was feeling adventurous so I made one from scratch. I was insipred by this recipe but added my own flair to it.

Some pointers I have learned while baking:

• Try to always use room temperature eggs, milk and butter. It makes the cake more fluffy.
• I always forget about room temperature for eggs so to get them there faster put them in HOT water for about 15 minutes. That will bring them to room temperature
• fold in beaten eggs whites to make the cake light an airy

Marble ice cream cone cupcakes:

Ingredients

5 large egg whites room temperature 3/4 cup milk room temperature

2 1/4 teaspoons pure vanilla extract (or almond if you like almond)

2 3/4 cups flour (sift it if possible)

1 3/4 cups sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter room temperature and cut into cubes

2 Tbsp cocoa

Directions:

1. Preheat oven to 350°F

2. Separate egg whites

and then in a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer, combine the dry ingredients together on low speed for 30 seconds.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes. It will be lumpy:

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. It is SUPER thick if you want to add some milk to make it a little less thick:

Take out about a cup of batter and add the cocoa. When you put batter in cones add a little of the chocolate batter and “cut” in the chocolate batter (don’t stir it in or the whole cake will be brown instead of marble)

Time to add the batter to the cones:

6. Divide the batter among the cones…

 Fill the cones about two-thirds full:(don’t forget to add the chocolate batter if you are doing marble)

 7. Bake approximately 35 minutes or until a cake tester comes clean. Take out and let cool

8. Decorate!!!

 Best eaten the same day as baked.