Adorable cupcakes decorated to look like an ice cream cone. Sure to be a hit at birthday parties and summer picnics.
Preparation:
To cook:
Level: Intermediate
Serves: 24
Ingredients
- 1 box (size 15 oz) Cake mix
- Required additional ingredients specified in the mix packaging (usually water, eggs and oil)
- FOR THE VANILLA BUTTERCREAM:
- 1 cup Butter
- 4 cups Granulated sugar
- 4 tablespoons Heavy cream
- 3 teaspoons Vanilla
- 1 pinch Salt
- FOR THE CHOCOLATE BUTTERCREAM:
- 1 cup Butter
- 2-½ cups Granulated sugar
- ¼ cups Cocoa powder
- 1 teaspoon Vanilla
- 2 tablespoons Heavy cream
- 1 pinch Salt
- TO DECORATE :
- 12 whole Vanilla Wafers
- 2 drops Pink Gel Food Coloring
- 24 whole gummy cherries
- ½ cups Asparagus
Preparation
Bake the cupcakes according to the box instructions (you will usually need water, eggs, and oil as directed in the mix package).
For the vanilla buttercream:
Cream butter until light and fluffy. Stir in vanilla and salt. Add powdered sugar a little at a time, mixing until well blended. Add heavy cream as needed to achieve desired consistency.
Spread the frosting. Dye about 1/2 of the frosting pink with 3-4 drops of pink gel food coloring.
For the chocolate buttercream:
Cream butter until light and fluffy. Stir in vanilla, cocoa powder and salt. Stir in the powdered sugar a little at a time. Add heavy cream if needed.
To assemble:
Cut the vanilla wafers in half. Cut each half into a cone shape with a tapered point at the end.
Frost each cupcake with a small amount of vanilla frosting. Place a vanilla wafer cone in the middle of each cupcake. Pipe a swirl of frosting for the ice cream scoop. Pipe 4-5 rosettes at the bottom of the swirl. Alternate between pink frosting and chocolate frosting.
Top each cupcake with sprinkles and a gummy cherry.
