This weekend, we ventured into flavors for the icecream cone cupcakes. The first go (see previous post) was white cake with buttercream icing. This time, I tried Rocky-Road and Mint-Chocolate-Chip. I even got some sprinkles and jimmies to make them extra exciting!
Mint-Chocolate Chip
- 1 box white cake mix
- ingredients called for on box (be sure to use only egg whites with white cake) My box recipe called for 1-1/3 cups water... I used 1 cup water + 1/3 cup green creme de menthe. Yes, you can get white creme de menthe... but then you need to add food coloring too. If you would prefer, you can use 2 tsp mint extract and green food coloring.
- mini chocolate chips (how ever many you want to make it look like the icecream - I think I used about 1/2 - 2/3 of the bag)
- 24 icecream cones
- use mixer or whisk to combine cake batter
- fold in the mini chocolate chips
- fill cupcake pans about 2/3 full with batter (I use cupcake papers to make cleanup easier)
- gently press an inverted cone onto batter
- bake as directed for cupcakes
- when completely cool, ice cupcakes (dipping in sprinkles/jimmies is optional - seemed like a fun idea!)
Rocky-Road Cupcakes
- 1 box chocolate cake mix or chocolate cake from scratch
- ingredients called for on box/recipe
- almond pieces and mini-marshmallows
- 24 icecream cones
- use mixer or whisk to combine cake batter
- fold in the almond pieces and marshmallows
- fill cupcake pans about 2/3 full with batter (again, I use cupcake papers to make cleanup easier)
- gently press an inverted cone onto batter
- bake as directed for cupcakes
- when completely cool, ice cupcakes (at the time, adding almonds and marshmallow pieces to the icing seemed like a good idea. These "chunks" made icing the cupcakes incredibly difficult!)
