Rainbow Cupcake Cones Recipe :- These rainbow cupcake cones made using cake mix are easy to create, and they are free of gluten, dairy, and eggs. They are also suitable for anyone who have allergies. It was really while my daughter was browsing YouTube videos that I came across this recipe. She enjoys checking out recipes that are out of the ordinary. After presenting me with the recipe, she insisted that I must prepare it. To accommodate those who suffer from allergies, I modified the recipe.
Rainbow Cupcake Cones Recipe
The recipe is quite similar to how you would create a cupcake, with the exception that rather than placing the dough in cupcake liners, you bake it in ice cream cones instead. In this instance, I made use of gluten-free ice cream cones, which, if you are located in North America, can typically be found in the organic department of the grocery store.
INGREDIENTS
- 1 White Cake Mix or your favorite vanilla cake recipe
- Plus eggs & butter or oil if you are using a box mix
- 20 Traditional Ice Cream Cones
- 2 16 Ounce Jars White Frosting or your favorite buttercream recipe
- Rainbow Sprinkles
Equipment:
- Frosting Piping Bag
- 1M Frosting Tip or any open star frosting tip of your choice
INSTRUCTIONS
For the cake, mix, prepare, and bake it in two round pans of 9 inches in diameter, as recommended on the box. Be sure that your cake mixture is completely lump-free and silky smooth if you want to make a cake that is excellent.
As soon as a toothpick inserted into the cake comes out clean, the cake is ready to be served. This ought to be somewhere around 28 minutes. Take the cake out of the oven and wait until it has totally cooled down before proceeding with the proceeding steps.
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The cake should be crumbled in a bowl or chopped into cubes measuring one inch in size. Not required: In the event that your cake is on the drier side, you can apply a little quantity of frosting on the cake, just as you would when you are preparing cake pops.
This will assist in bringing the cake closer together. Place the chopped cake in the ice cream cones and ensure that it is packed down as gently as possible. To finish, place a little mound of cake on top, similar to how a scoop of ice cream would look.
Using a piping bag fitted with a 1M or open star tip, place the frosting in the bag. To begin the process of creating a rosette, begin by squeezing a star-shaped portion of frosting into the middle of the cupcake using your tip around one quarter of an inch above the cupcake.
Carry out a rotation in a clockwise direction around the perimeter of the cone. Next, create a second layer by continuing your action in a circular direction while lifting at the same time. At all times, your second layer need to be proportionally smaller than your bottom layer.
To complete your icing, you will need to cease applying pressure in the middle of the cupcake and then raise it up.
One-half teaspoon or more of rainbow sprinkles should be placed on top of each cupcake, and a paper straw should be inserted into the cupcake at an angle.
Nutrition
- Serving Size: 1 cupcake
- Calories: 646
- Sugar: 59.3 g
- Sodium: 336.3 mg
- Fat: 28.3 g
- Carbohydrates: 100.5 g
- Protein: 6.1 g
- Cholesterol: 62.8 mg
Notes
Options for Frosting Made at Home This whipped cream frosting is one of our favourite since it is so airy and frothy like whipped cream. Although it will not pipe as effectively as buttercream, it can be put on top with a knife and is certainly a possibility.
The use of buttercream frosting is always a fantastic choice. Precisely pipeable, rich and creamy, and just right!
Glossy Chocolate Frosting – This is my favourite chocolate frosting, and it is the one that I always use to finish off the Matilda Chocolate Cake!
