Confetti Cupcake Cones
Recipe adapted from Cook’s Illustrated Baking Book
Servings cupcake cones
Ingredients
- 2 ½ cups cake flour (10 ounces) people at very high elevations should add an additional 2 tablespoons
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups sugar divided
- 1 cup buttermilk room temperature
- 10 tablespoons salted butter melted and cooled slightly
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 egg yolks you’ll need 6 yolks and 3 whites total; you can discard the extra whites or reserve them for another use
- 3 egg whites
- Pinch of cream of tartar
- 1 cup rainbow sprinkles plus more for decorating
- 36 sugar cones
- your favorite frosting See Notes below for recipe options
Instructions
- Adjust oven racks to the medium position and preheat oven to 350℉
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and 1 ½ cups of the sugar together. Set aside.
- In a medium bowl, whisk together the butter, vegetable oil, vanilla, almond extract, buttermilk, and 6 egg yolks. Set aside.
- Place 3 egg whites (discard the others, or save them for another use) in the bowl of a stand mixer. Add a pinch of cream of tartar. Using the whisk attachment, beat on medium-low for about a minute or until they become frothy. Increase the speed to medium-high until soft peaks form. Increase speed to high and slowly add the remaining ¼ cup sugar and beat until the whites are glossy and stiff peaks form. Transfer to another bowl.
- Place the flour mixture into the bowl of the stand mixer and slowly add the butter mixture, mixing over low speed. Scrape down the bowl and then mix on medium-low until smooth and fully mixed. Add the sprinkles and mix until just combined.
- Remove the bowl from the mixer. Use a rubber spatula to fold in ⅓ of the egg whites, fold in another ⅓, mix, then fold in the remaining ⅓ of the egg whites and gently fold until no white streaks remain.
- Place the cones on a baking sheet and add about 2 tablespoons of batter per cone (so each cone is about ¾ full). CAREFULLY place the pan in the oven. Bake for 20-25 minutes or until a pick inserted into the center comes out clean. Allow to cool completely.
- Immediately before serving, swirl the frosting onto the cupcakes (see link in the Notes section below for tips). Sprinkle with additional sprinkles (if desired) and serve immediately. Don’t try and transport these after frosting them unless you have a way of securing each individual cupcake. Trust me. No good will come from it!
Notes
- Double batches of our Perfect Cupcake Frosting, the frosting from our Sugar Cookie Bars, the frosting from our Tim Riggins Brownies, this Chocolate Frosting, or this Cream Cheese Frosting would all be excellent choices.
- This post on How to Frost Cupcakes is helpful if you need tips on technique.
- Or, if you get adventurous, you may want to use the techniques in this post for How to Swirl Colored Icing for Cupcakes.
- If you like this cake recipe but don't want to use the cones, feel free to it in the following ways:
- Standard cupcakes: Use regular cupcake liners and get about 24 cupcakes. Keep the oven at 350°F and start checking for doneness around 16-22 minutes.
- Round cake pans: Divide the batter between two 8 or 9 inch greased and floured cake pans. Bake at 350°F 22-33 minutes, depending on pan size.
- 9x13 pan: Bake at 350°F for 30-35 minutes.
Nutrition
Serving: 1cupcake cone, no frosting, Calories: 182kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 122mg, Potassium: 41mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 152IU, Calcium: 27mg, Iron: 1mg
Calories: 182kcal
Cost: $15
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