Cupcake in an Ice Cream Cone

Hello Dear Friends,

The other day, when I saw the ice cream cones approaching their expiration date, I decided to do something different in the fridge. As a matter of fact, I was going to make carrot apple cake, but when I saw the cones, everything changed in an instant.

I like to eat the last cone rather than ice cream :) When the flavor of the baked cake mixed with the cone, it became one of the most delicious cakes I've ever eaten :) Normally, if you're going to have a party, the amount of cake I prepared is enough to fill 20-25 cones. I filled 10 cones from the ones I prepared just for ourselves.

I wanted to bake the remaining cake and prepare truffles decorated with ice cream. So the recipe proceeded entirely at his own pleasure. If you want, you can bake your cakes and then serve them with just ice cream, whipped cream or butter cream.

Keep in mind, make the cakes the day you're going to use them. If you have a job like me, or if you say I'll decorate later, the cones get wet with the moisture of the cake and start to warp.

As an alternative to this recipe, you can cover the inside of the cones with melted chocolate and fill the rest with truffles that you will prepare with cream and cake.

Love…

Ingredients for Cupcake Recipe in an Ice Cream Cone

• 10 ice cream cones
• 300 g dark cuverture
• 2 spoonful butter
• Confectionery
• optional cracked pistachios

For the cake:

• 3 pieces of eggs
• 1 cup of granulated sugar
• 1 glasses of yoghurt
• 1 water glass measure of oil
• 1 cup apple zest
• 1 cups grated carrots
• 1 package baking powder
• 2,5 water glass flour

For the truffle:

• rising cake
• 1 box of cream (200 ml)

How to Make a Cupcake Recipe in an Ice Cream Cone?

1. Beat 3 eggs with 1 glass of granulated sugar until the sugar dissolves and becomes foamy.
2. Add the oil and yogurt and continue whisking.
3. Add the flour, baking powder, apple and carrot grated, beat again and set the cake mix aside.
4. Lay aluminum foil on the muffin tray and punch as many holes as the cones.
5. Place the ice cream cones in these holes and distribute the cake mixture inside as in the photo. Bake in the oven at 180 degrees (15 minutes) and leave the cakes baked in the cone to cool.
6. Pour the remaining mixture into a cake mold and bake in the oven at 180 degrees for 25 minutes.
7. Crush the baked cake when it cools down and knead by adding 1 box of cream. Divide the kneaded dough into 10 equal parts and form balls.
8. Place the cake balls you created on top of the cones.
9. Melt the dark chocolate in a bain-marie, add the butter and mix. Spread the thickened chocolate on the cakes.
10. Serve garnished with the toppings of your choice.