Fun In The Kitchen: Ice Cream Cupcakes

by Therese Jacinto-Brady

Here’s a scrumptious new treat I whipped up for a kiddie party I styled recently. They are a whole lotta fun to make and eat. It makes for a delicious addition to a dessert station and takes away the mess involved with the typical frozen ice cream cone. I combined two favorite treats into one, and it was a huge hit! They’re basically cupcakes baked in cones. It’s a super fun family project and actually very easy to make.

Get The Little Ones Involved:

This is a great activity for kids of all ages! I enjoy spending time with my two-year-old in the kitchen. It’s our time to bond and have fun while doing something educational and creative. They really learn so much and are more than happy to be your little helper.

Let the kids help you measure the ingredients and explain to them what each one is. This is great for their motor skills and introduces them to some math and science concepts.

Have them pipe the frosting with your help. My Natalie always gets a kick out of seeing the frosting squirt out and swirl around. Then, have them decorate each cupcake their way. Turn it into another fun learning experience by having them identify the shapes and colors of your edible décor. Let them go wild!

The fun isn’t done until everything is cleaned up! Teach them how to be neat and responsible by letting them help you wash, wipe, tidy up, and put everything away.

 

 

 

 

 

 

 

 

 

 

You will need:

1. Your favorite cupcake/cake recipe

2. Your favorite frosting recipe (must be of piping/decoration consistency)

3. Edible ice cream cups

4. Mini cupcake pan

5. Foil

 

 

Instructions:

1. Preheat oven to 350. Wrap each ice cream cup in foil, to prevent it from burning.  Place them into the mini cupcake pan, scrunching the excess foil into the bottom to help keep the cups in place.

2. Fill each cup ½ way to ¾ full. Let the batter settle into the cups for a few minutes. Tip: Each recipe is different and certain cakes rise more than others. You might want to make a test batch to see how much batter should be poured into each cup. This will avoid spillage.

3. Bake for about 25 minutes, until toothpick inserted comes out clean.

4. Let the cupcakes cool. Prepare frosting.

5. To frost the cones, I used a pastry bag fitted with a star tip. You can also use a simple Ziploc bag. Fill one with frosting, cut off one corner and pipe a swirl unto each cupcake.

6. Decorate the ice cream look a-likes with sprinkles or any fun edible décor.