Saturday, February 27, 2016

Chocolate Covered Strawberry Cone Cakes

This recipe combines two, well three, of my favorite desserts into one yummy, kid-friendly, creation.  Strawberry mini cupcakes baked into mini ice cream cones, dipped in chocolate, and covered in sprinkles.  The best part is that the chocolate hardens, making storage a breeze.  Plus, they are tiny enough not to ruin your summer-is-right-around-the-corner diet.  Take a look at how Mama makes these beautiful little cone cakes:

Chocolate Covered Strawberry Cone Cakes

Ingredients: (makes 42 mini cones)
- 1 box strawberry cake mix
- 1 c. water
- 1/2 c. oil
- 3 eggs
- 1 (42 ct.) package mini ice cream cones
- 1 package semi-sweet or dark chocolate chips
- sprinkles of your choice

1.  Preheat oven to 325 degrees.  Make cake batter according to package directions, by adding water, oil, and eggs to the dry mix.  Beat on low for 30 seconds until just mixed, then on medium for 2 minutes.

2.  Spoon batter into greased mini muffin tins.  Top each with a mini ice cream cone and push down slightly.  Try to center the cone as much as possible, though they will tend to move around a little as they cook.

3.  Bake at 325 for 14-18 minutes, until toothpick inserted into the side of the cupcake comes out clean.  Allow to cool slightly, then run a knife around each cupcake and gently remove to a pan.

(If you wanted to get really picky, you could trim the sides
at this point to make them symmetrical. Honestly, I debated it...)

4.  Once cooled completely, cupcakes are ready to decorate.  To melt chocolate chips in the microwave, cook on high for 45 seconds, then stir, and add additional 15 seconds as needed, stirring vigorously each time to make sure all chips are melted evenly.  Gently dip each cupcake in melted chocolate, swirling to coat.  Sprinkle as desired and set upright until chocolate hardens.

I've never been too good at the ice cream swirl,
but I try!

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