Ingredient:
- 2 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup (2 sticks) butter, softened - 1 ¾ cup granulated sugar - 4 large eggs - 2 teaspoons vanilla extract - 1 cup buttermilk - 24 ice cream cones - 1 quart ice cream of your choiceInstructions:
Cupcakes:
1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. 5. Fill the prepared cupcake pans with batter, filling each cup 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.Ice Cream Cones:
1. Fill each of the 24 ice cream cones with 1 tablespoon of the ice cream of your choice. 2. Place the cones on a parchment-lined baking sheet and freeze until solid, about 4 hours.Assembly:
1. Fit a piping bag with a large star tip and fill with the cupcake batter. 2. Pipe the cupcake batter into each of the frozen ice cream cones, filling them 2/3 full. 3. Bake the cupcake cones for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.Closing Message
These Neapolitan Ice Cream Cone Cupcakes are a fun and delicious treat perfect for any occasion! The combination of the moist and flavorful cupcakes and the frozen ice cream cones makes for an unforgettable treat that will be sure to please. Enjoy!