These delightful cupcakes will make a nature lover of anyone! A perfect treat to share with the class, your gardening friends or to make any day feel like Spring. Try using as many sustainable or organic products as you can in the recipe.
Cake:
2 cups - all-purpose flour
2 teaspoons - double-acting baking powder
1/4 teaspoon - salt
1/2 cup - butter
1 cup - Domino® Certified CarbonFree® Granulated Sugar
3 - egg yolks
1 teaspoon - vanilla extract
3/4 cup - milk
24 - flat-bottomed ice cream cones
1/2 cup - finely crushed chocolate wafers
Straws
Fresh or artificial flowers (for decorative use only)*
Preheat oven to 350°F. Place ice cream cones in a muffin tin to hold upright while baking; set aside.
To Prepare Cake:
Sift flour with baking powder and salt. Cream butter and sugar together until light and fluffy. Beat in egg yolks and add vanilla. Add flour mixture to butter mixture in 3 parts, alternating with milk. Stir batter until smooth.
Fill each ice cream cone about 2/3's full of batter. Bake 25-30 minutes or until cone-cakes spring back when lightly touched in center. Cool completely. Spread tops of cupcakes with frosting.
Frosting:
1 - (3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 - (1 lb.) pkg. Domino® Confectioners Sugar
1/3 cup - milk
In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Add confectioners' sugar alternately with milk, beating 1-2 minutes or until blended.
To Decorate:
Completely cover tops of frosted cone-cakes with crushed chocolate wafer crumbs for "dirt" look. Place a straw in the center of each cone-cake, then insert a flower into the straw.
Makes 24 servings.
*Make sure your choice of flower is suitable for inclusion in food