Cup cake in ice cream cone -the recipe-

(makes 24 cupcake ice cream cones)

2 cups flour

2 cups sugar (i only used one cup)

1/2 cup unsweetened cocoa powder

1-1/2 teaspoons baking soda

1-1/2 cups milk

1/2 cup butter

2 teaspoons vanilla

2 eggs

1. measure out everything but the eggs directly into your mixer bowl

2. mix on low speed just until incorporated

3. beat on high speed for 2 minutes

4. add eggs, beat on high speed again for 2 minutes

5. transfer batter into a container with a pour spout (like a pyrex measuring cup)

6. pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone

7. bake at 350 Fahrenheit (170 Celsius) for about 20 minutes or until cake tester comes out clean

Vanilla and Chocolate Buttercream Frosting

2 sticks butter (1 cup)

7 cups powdered sugar, sifted

1/4 cup milk

1 teaspoon vanilla

1/4 cup cocoa powder

1. beat butter until creamy, scrape bowl

2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined

3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

4. take out half of the buttercream and reserve, this is your vanilla

5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream

Assembly

1. pipe frosting onto cooled cupcakes with a large star tip

2. top with sprinkles

* For me, i made half the frosting only, actually you don't need that much. the frosting is very sweet, buttery and personally, i don't really fancy it. its only for the decoration and the aesthetic value. but that is just my humble opinion*

everything seems fine....until this step...
my poor cupcakes turned out to be like this :(

so heartbreaking rite???

i poured in too much batter into the cones, and it overflowed, smudging the sides of the cone.

so sakit hati la, seriously

the imperfect view
the "cheat" photo. LOL.

ok, here are some tips after my first failed attempt

1. leave at least ONE INCH when pouring the batter into the cone. it will expand alot!!! don't make the same mistake as me!

2. the cupcakes must be consumed immediately. of cos you have to wait for it to cool before frosting but after that, it must be eaten. if not, the moisture from the cupcake will make the ice cream cone soggy and soft. then it will be inedible :( i had to tear of the cone but the cupcakes were still good

what i liked about this recipe is that the cupcake is really soft and moist and fluffy and not too sweet (cos i cup down on sugar)

and because i only had 12 cones, i managed to make about 8 normal cupcakes.here is another suggestion. drizzle the cupcake with melted chocolate (or Hershey's chocolate syrup, for lazy ppl :P) add a scoop of ice cream and add a generous topping of almonds. a combination resulting in a perfect desert!

enjoy!

P.S: credit must be given to the original creator of this recipe, chockylit at http://cupcakeblog.com/index.php i really look up to her, she is so creative! unfortunately, she closed down her blog but you will still be able to view it!