I always think its kind of perverse that just when the rest of the country seems to have decided that it's fall, based on the back to school ads and slow introduction of autumnal items in the stores, Texas is actually ramping up the hottest weather of the summer. I suppose I should just be grateful that I haven't seen any Halloween costumes out yet, although I am looking forward to pumpkin treats, like this one Dorothy from Crazy for Crust just posted.
But since it is most definitely still summer, I thought I would try my hand at putting a baker's spin on a classic summer treat with ice cream cone cupcakes. I used one of my favorite tricks for moist and yummy cake from a boxed mix by using melted ice cream, which also went with the theme.
Because of the sweetness of the cake and jam, I didn't sweeten the cream cheese frosting too aggressively, just a few cups of powdered sugar. Instead of going with fancy piping, I thought using the ice cream scoop was simple but effective.
Also simple but effective: microwaving and mashing up fruit to make a quick jam. You'll see this in another upcoming recipe, but I've now tried this with blueberries, grapefruit, and peaches and each one has worked pretty well.
One thing to keep in mind with these: I read varying reports on how long the cakes could be stored before serving, because the cones can turn sort of stale/soggy. I baked them a day in advance of bringing them into the office and didn't frost until I was ready to serve. I don't think staleness was an issue, if they were chewy it was just as much a factor as when they were freshly baked.
Blueberry Cupcake Cones
Frosting recipe adapted from Local Kitchen Blog: Jam + Cream Cheese Frosting
- 3 cups blueberries
- 1/2 cup sugar
- 2 Tablespoons lemon juice
- Dash dried lemon zest
- 1 box Blue Raspberry cake mix
- 3 eggs
- 1 pint Blue Bell's Red, White & Blue ice cream, melted
- 24 ice cream cones (not waffle or sugar)
- 1 lb (2 8 oz packages) Neufchatel cream cheese
- 4 oz (1 stick) butter, softened
- 1/4 cup jam (see above)
- up to 1 lb powdered sugar
- Combine all jam ingredients in a microwaveable bowl. Microwave for 10-12 minutes in 5 minute increments, stirring after each round. When the mixture is thick and jammy, it's done. Set aside. Jam can be made days in advance and kept in a container in the fridge.
- Preheat oven to 350°.
- Stand cones up either in a pan specifically designed for the purpose or carefully in a mini muffin tin.
- Mix all cake ingredients except cones in a large bowl until combined.
- Stand cones up either in a pan specifically designed for the purpose or carefully in a mini muffin tin. Scoop batter into cones until half full. (I had some leftover batter to make a few cupcakes on the side.)
- Bake for about 20 minutes, until a toothpick comes out clean. Allow to cool.
- Cream together cream cheese and butter. Add jam.
- Add sugar 1/2 cup at a time until you've reached the desired sweetness and consistency.
- When the cake has cooled completely, use an ice cream scoop to frost. Spoon extra jam on top.