{Friday}- Ice Cream Cone Cupcakes

Adam went "Yeay!" after he saw me taking out one of these cuppies from the fridge yesterday. "Ice cream ?" he asked and I replied, "Nope, it's a cupcake in ice cream cone", and he gave me a dazed look. I shouldn't gave him such reply. 

The funny thing is, Adam loves to eat his ice cream from the bottom part of the cone. He would bite his cone upward, slowly moves to the ice cream. I, on the other hand, would have to lick the ice cream to prevent it from melting onto Adam's tiny fingers, and at the end of the day, Mommy was the one who had the ice cream most. The same went to this cupcakes. He got the cone and the cake inside (+1 point), and I ended up with the frosting (-1 point).

Nevertheless, it's the best frosting I've ever made. It has just the right sweetness for my palate :) I dipped 2 frosted cuppies with bittersweet chocolate and the rest were frosted with choc-swirl frosting (put 2 frosting flavors together and swirl it).

FYI, I halved the recipe into 12 cuppies, one half is reserved for my small (with big tummies) family and I passed another half to my new-found neighbor :) 

Ice Cream Cone Cupcakes (Chocolate flavor): 
Adapted from Cuppy Cakes's recipe
Yield: 24 ice cream cone cupcakes 

2 cups flour

2 cups sugar

1/2 cup unsweetened cocoa powder

1-1/2 teaspoons baking soda

1-1/2 cups milk

1/2 cup butter

2 teaspoons vanilla

2 eggs

1. mix on low speed everything but the eggs

2. beat on high speed for 2 minutes

3. add the eggs, beat on high speed again for 2 minutes

4. pour the batter into ice cream cones

5. leave a good half inch between the batter and the top of the cone

6. bake at 180 deg for about 20 minutes or until cake testers comes out clean

Fluffy White Frosting
Adapted from Vickie recipe at allrecipe.com

Yield: 1 frosting for two layer 8 or 9 inch round cake 
(I halved it since I only have 12 cuppies)

1 cup white sugar

1/3 cup water

1/4 teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.