Rook No. 17 www.rookno17.com October 2011
Soft Serve Cupcake Cone
(Makes 3 dozen)
For the cupcake cones
36 ice cream cones
1 box chocolate cake mix
(Important: Avoid "Pudding in the mix". Kupcake Konz recommends Duncan Hines. I used the Trader Joe's brand and it worked perfectly. You can also use your favorite homemade recipe, but should steer clear of extra moist recipes).
For the icing
(adapted from Martha Stewart's Hi-Hat frosting recipe)
3/4 cup water
5 1/4 cups granulated sugar
9 large egg whites
1 teaspoon cream of tartar
1 Tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
For the chocolate coating
16 oz. chocolate, chopped
1/4 cup canola or vegetable oil
Rook No. 17 www.rookno17.com October 2011
Step 1: Preheat oven to 350. Insert cones into Kupcake Konz pan.
Step 2: Prepare batter according to instructions on box. Transfer batter to a 32 oz. squirt bottle. Dispense batterin to the cones up to the line where the cone changes shape. Resist the temptation to go over this line. Over-filling will cause overflow and deformations.
Step 3: Bake for approx. 18 minutes. Batter will have risen and will spring back to the touch. Cool completely.
Step 4: Once cupcakes have cooled, prepare the icing. Make sure there is enough room in your freezer toaccommodate the Kupcake Konz pan.
For the icing:
In the bowl of an electric mixer, combine the water, sugar, egg whites & cream of tartar. Whisk untilfoamy. Set the bowl over a pot of barely simmering water and whisk until the sugar has dissolved and the mixtureis warm to the touch (approx. 3-5 min.). Transfer the bowl back to the mixer and whisk on high speed for 12-16minutes, until the frosting forms very stiff peaks. Add vanilla and almond extract and beat until incorporated.
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Soft Serve Cupcake Cone Recipe/Tutorial
A recipe for making cupcakes that look like old fashioned chocolate-dipped soft serve cones!
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