This month is National Ice Cream Month! And you know what’s even better? Yesterday was National Ice Cream Day! We’ve already celebrated National Ice Cream Month with Vegan Ice Cream Cake and we thought it was only fitting to celebrate National Ice Cream Day as well. We’re celebrating a day late, but better late then never, right? Right, that’s what we thought, too! And besides, we’re not going to turn down a chance to eat copious amounts of ice cream (bikini body, who?), are you? We thought not.
Now, we figured ya’ll didn’t want another ice cream recipe, so we’re celebrating with an ice cream themed dessert. Growing up we played softball and after almost every game, our grandparents or great aunt and uncle would take us out to Diary Queen, win or lose. And even after we stopped playing rec league ball, sometimes they’d call us up just to see if we wanted to go. As a kid, I bet you can guess what we got most of the time? Exactly, a twisty cone, as we called them (you know the chocolate/vanilla swirl?), and maybe we’d even throw in some sprinkles. Man, we’re starting to crave some DQ, anyone else?
Okay, focusing, focusing… where were we? Oh ya, twisty cones. So, we thought we’d be nostalgic and recreate the twisty cone, just you know, in cupcake form. And of course we added sprinkles, because sprinkles make everything better, duh!
Some notes about these cupcakes: 1) when you’re filling your cones, make sure not to over fill them. If you do they’ll have cake hanging over the side and while it’ll still taste the same, it won’t look as good. 2) Be careful when moving the tray of filled cones, you don’t want to spill it and the cones aren’t the most stable things. Moving the cones from where we film to the oven was probably the most stressful minute of our loves, haha! 3) Lastly, when decorating, make sure your frosting is the same thickness/consistency. If it isn’t then they won’t pipe evenly and you’ll have more of one flavor than the other, and isn’t life all about balance? (although, we wouldn’t be mad if there was more chocolate, just sayin’)
What you’ll need:
24 cake cones
1 batch funfetti cake batter, prepared
2- 12 in piping bags
1- 16 in piping bag
- Preheat oven to 350F. Place 12 cones onto a baking sheet. Fill the cones about 2/3 full, or up to where the ridges on the cone are. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely
- Once the cupcakes are completely cool, it’s time to decorate! Fill one 12 in piping bag with vanilla frosting and one with chocolate frosting. Fit the 16 inch bag with a 2D piping tip. Cut a hole in each of the 12-in bags, the same size. place both bags into the 16-in bag.
- Place a little pile of frosting in the middle of the cupcake and then starting on the outside, swirl it around and then on top of the little pile you’ve made. Top with sprinkles.
Check out our video for a visual aid (cause if you’re anything like us, you get easily confused!):
Thanks for reading, let us know if you have any questions or if you just want to chat, we’d love to hear from you! 🙂 You can get a hold of us on Instagram, Twitter, or via email (firstname.lastname@example.org). Now, if you’ll excuse us, we’re going to head off to the DQ. We hope you have a sweet week, safe travels, and may you always have a cookie in your cookie jar!