Ice Cream Cone Cupcakes – Hiland Dairy

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2/3 cup Hiland Dairy Whole Milk
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup Hiland Dairy Butter, room temperature
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 cup Hiland Dairy Butter, room temperature
• 3 cups powdered sugar
• 3-4 tablespoons Hiland Dairy Whole Milk or Heavy Cream
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• Sprinkles
• Chocolate Chips
• Nuts
• Chocolate Sauce
• Cake: Preheat oven to 350° F. In a cupcake pan, place cupcake paper liners in each cup (this will help catch any overflow). Place ice cream cones standing up in each cup.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate small bowl, stir together the milk and vanilla.
• Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
• Add the milk, vanilla, and salt. Mix until smooth. If too thick, add another tablespoon of milk and mix again until you reach the desired consistency.
• After frosting is on, decorate with sprinkles, chocolate chips, nuts, chocolate sauce (or anything else you would like – get creative!) and serve.