Cupcakes in Ice Cream Cones

makes 24 cupcakes

350 F pre-heated oven



Flat bottom ice cream cones

2 cups plain flour

2 cups sugar

1/2 cup cocoa powder

1-1/2 teaspoons baking soda

1-1/2 cups milk

1/2 cup unsalted butter

2 teaspoons vanilla

2 eggs


1. Measure out everything but the eggs directly into your mixer bowl

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

5. Transfer batter into a container with a pour spout (like a pyrex measuring cup).

6. Pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone or it will leak and softens the cones.

7. Bake at 350 for about 20 minutes or until cake tester comes out clean.

Mascorpone Frosting

1 pack (8 oz) cold Mascorpone Cheese

1 cup double cream

1/2 cup confectionery sugar



In a standing mixer blend the Mascorpone and confectionery sugar, when it is getting soft and fluffy add the double cream. Beat till it becomes nice and thick frosting.



Do not over beat, it might become like a butter.



I add freshly grated nutmeg, cinnamon and fresh ginger to my taste. But plain one is delicious as well.



Once the cupcakes are completely cooled you can either spread or pipe the frosting on.

Red Velvet Cupcake

3-3/4 cups cake flour

1/4 cups cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon cream of tarter

3/8 teaspoon salt

1-1/2 cups buttermilk

2 teaspoons vinegar

1-1/2 teaspoons vanilla

1/2 oz. red food coloring

2-1/4 cups sugar

3/4 cups butter

3 eggs

preheat oven to 350°F

• Sift flour, cocoa powder, baking soda, cream of tartar and salt into medium bowl.
• Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl.
• Beat sugar and butter in large bowl until well fluffy about 3 minutes, add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
• Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Scoop into cupcake tins lined with paper cases , I use ice cream scooper to make them all equal.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes,
cool in pans 10 minutes and cool completely on racks.