Patriotic Cupcake Cones Recipe
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 1 bottle (1 ounce) red food coloring
- 3 teaspoons white vinegar
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 24 ice cream cake cones (about 3 inches tall)
- 1-1/2 cups shortening
- 1-1/2 teaspoons vanilla extract
- 6 cups confectioners' sugar
- 4 to 5 tablespoons milk
- Blue jimmies
- 1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into each cake cone to within 3/4 in. of the top. Place in ungreased muffin cups.
- 2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- 3. In a large bowl, beat shortening and vanilla until fluffy; gradually add confectioners' sugar and beat until smooth. Add enough milk to achieve spreading consistency.
- 4. Cut a small hole in the corner of plastic bag; insert a large star tip. Fill the bag with frosting. Pipe onto cupcakes. Sprinkle with jimmies. Yield: 2 dozen.
1 each: 396 calories, 17g fat (4g saturated fat), 18mg cholesterol, 175mg sodium, 58g carbohydrate (42g sugars, 1g fiber), 3g protein.
Reviews for Patriotic Cupcake Cones
"I make these all the time and I transport them in egg cartons turned upside down and cut the bottoms of every other one(they will not fit side by side) to fit the cone, then put in a nice box. Works great and do not fall over. Hope this helps :)"
"You can order containers. The order form is on the cone box. I have two and use them all the time."
"The first idea that came to my head to make transporting possible was to use a large sturdy gift box (or similar box) by tracing circles the size of bottom of cones then cut out. The box can also be covered with foil, pretty wrapping paper, etc. Look at the picture displayed with recipe for a visual."
"Ihave not made this yet but would like to try them for work...Problem is how to transport them to work with out them falling over...Any ideas???"
"This cake has been my go-to recipe for years when I needed something impressive. I am a retired cake decorator and I'd like to concur about the frosting recipe. Bakery frosting is, as a matter of fact, sweetened shortening. I got SO tired of it. Now if I need a decorated cake and bake one myself, I use a different frosting recipe; if I'm pressed for time and order one from a bakery, I always order the whipped "bettercream." It's so much better than buttercream (and probably just as bad for you - LOL)."
"To saucywitch: There is 12 ounces in 1 1/2 cups of shortening. If you eat that all at once that is a lot of fat. The 12 ounces of fat is equally divided in the frosting to 24 cupcakes. Not so bad then, unless you eat 24 cupcakes in one sitting. We look at sweets as a special treat to enjoy occasionally, not every meal, not every day. These cupcake cones are a hit with children--been making them in different flavors for years."
"The base for bakery frosting is shortening. If you're that worried about it stop eating frosting. Good grief!"
"Incredible amount of fat...1 1/2 cups fat in the frosting alone...amounts to sweetened shortening as a frosting!"
"We used Red Velvet cake mix for this recipe. Made the cake batter as directed, then just put in cones. Everything else we did as directed in the recipe. Came out really nice! Combined red & blue sprinkles. Made a nice presentation. The kids gobbled them right up!"
"We used Red Velvet cake mix for this recipe. Made the cake batter as directed, then just put in cones. Everything else we did as directed in the recipe. Came out really nice! Combined red & blue sprinkles. Made a nice presentation."