Рецепт Confetti Cupcake Cones
Being a lover of funfetti (which is kind of a mystery–have you ever just tasted sprinkles?
They’re kind of terrible. Yet I am inexplicably drawn to sprinkles. On my cakes. On my cupcakes. On my ice cream cones.), I decided for these cupcake cones, I’d dress up my favorite yellow cake with some sprinkles. However, you can use your favorite yellow or white cake, doctored-up cake mix, whatever works best for you.
But for this particular recipe, you’ll need cake flour (I promise, a special trip to the store is worth it), baking powder, baking soda, salt, sugar, buttermilk, butter, vegetable oil, vanilla, eggs, and cream of tartar.
Adjust oven racks to the medium position and preheat oven to 350 degrees.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups of the sugar together. Set aside.
In a medium bowl, whisk together the butter, vegetable oil, vanilla, buttermilk, and (this is where I gave up the first time around) 6 egg yolks. Set aside.
Place 3 egg whites (discard the others, or use them for something healthy like an egg white omelet to negate the cake. Or something.) in the bowl of a stand mixer. Add a pinch of cream of tartar. Using the whisk attachment, beat on medium-low for about a minute or until they become frothy. Increase the speed to medium-high until soft peaks form. Increase speed to high and slowly add the remaining 1/4 cup sugar and beat until the whites are glossy and stiff peaks form. Transfer to another bowl.
Place the flour mixture into the bowl of the stand mixer and slowly add the butter mixture, mixing over low speed. Scrape down the bowl and then mix on medium-low until smooth and fully mixed. Add the sprinkles and mix until just combined.
Remove the bowl from the mixer. Use a rubber spatula to fold in 1/3 of the egg whites, fold in another 1/3, mix, then fold in the remaining 1/3 of the egg whites and gently fold until no white streaks remain.
Now. For the cones, you want the cheap-o cake cones that stand up on their own, not the heavier waffle cones. I would get more than you think you’ll need because some of the cones will inevitably be broken. The box may say “Baked with Care,” but it says nothing about the shipping and handling…
Place the cones on a baking sheet
and add about 2 tablespoons of batter per cone (so each cone is about 3/4 full).
CAREFULLY place the pan in the oven. Bake for 20-25 minutes or until golden brown on top and a pick inserted into the center comes out clean. Allow to cool completely.
Immediately before serving, swirl the frosting onto the cupcakes using this tutorial.
Sprinkle with additional sprinkles (if desired) and serve immediately. Don’t try and transport these after frosting them unless you have a way of securing each individual cupcake. Trust me. No good will come from it. Do you want to see what bad words look like in a picture?
Here you go:
So don’t be like me. Learn from my mistakes and don’t try and move these after they’ve been frosted because they are woefully top-heavy and will only bring you sorrow and pain. But when they’re frosted and not upside down, they will bring gleeful joy to all around them.
Confetti Cupcake Cones
Recipe adapted from Cook’s Illustrated Baking Book
Ingredients:
- 2 1/2 cups (10 ounces) cake flour (people at very high elevations should add an additional 2 tablespoons)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar, divided
- 1 cup buttermilk, room temperature
- 10 tablespoons salted butter, melted and cooled slightly
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 room temperature eggs, separated (you’ll need 6 yolks and 3 whites; you can discard the extra whites)
- Pinch of cream of tartar
- 1 cup rainbow sprinkles, plus more for decorating
- 36 sugar cones
Your favorite frosting (Double batches of our Perfect Cupcake Frosting, the frosting from our Sugar Cookie Bars, the frosting from our Tim Riggins Brownies, this chocolate frosting, or this cream cheese frosting would all be excellent choices)
Instructions:
Adjust oven racks to the medium position and preheat oven to 350 degrees.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups of the sugar together. Set aside.
In a medium bowl, whisk together the butter, vegetable oil, vanilla, almond extract, buttermilk, and 6 egg yolks. Set aside.
Place 3 egg whites (discard the others, or save them for another use) in the bowl of a stand mixer. Add a pinch of cream of tartar. Using the whisk attachment, beat on medium-low for about a minute or until they become frothy. Increase the speed to medium-high until soft peaks form. Increase speed to high and slowly add the remaining 1/4 cup sugar and beat until the whites are glossy and stiff peaks form. Transfer to another bowl.
Place the flour mixture into the bowl of the stand mixer and slowly add the butter mixture, mixing over low speed. Scrape down the bowl and then mix on medium-low until smooth and fully mixed. Add the sprinkles and mix until just combined.
Remove the bowl from the mixer. Use a rubber spatula to fold in 1/3 of the egg whites, fold in another 1/3, mix, then fold in the remaining 1/3 of the egg whites and gently fold until no white streaks remain.
Place the cones on a baking sheet and add about 2 tablespoons of batter per cone (so each cone is about 3/4 full). CAREFULLY place the pan in the oven. Bake for 20-25 minutes or until a pick inserted into the center comes out clean. Allow to cool completely.
Immediately before serving, swirl the frosting onto the cupcakes using this tutorial. Sprinkle with additional sprinkles (if desired) and serve immediately. Don’t try and transport these after frosting them unless you have a way of securing each individual cupcake. Trust me. No good will come from it.