Confetti Cupcake Cones
Ingredients
The cake batter
-
2 ½
cups
cake flour
-
1 ¼
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1 ¾
cups
sugar
-
1
cup
buttermilk
-
10
tablespoons
salted butter
-
3
tablespoons
vegetable oil
-
1
tablespoon
vanilla extract
-
1
teaspoon
almond extract
-
6
large
eggs
-
1
pinch
cream of tartar
-
1
cup
rainbow sprinkles
The cones and frosting
-
36
sugar cones
-
to taste
your favorite frosting
Instructions
- Preheat the oven to 350°F and adjust the oven racks to the medium position.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and 1 ½ cups of sugar.
- In a separate medium bowl, whisk together the melted butter, vegetable oil, vanilla extract, almond extract, buttermilk, and egg yolks.
- In a stand mixer, beat the egg whites with a pinch of cream of tartar until frothy, then increase speed to medium-high until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until glossy and stiff peaks form.
- Mix the flour mixture with the butter mixture in the stand mixer until smooth, then fold in the sprinkles and egg whites gently.
- Place the sugar cones on a baking sheet and fill each with about 2 tablespoons of batter, filling them about ¾ full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Allow to cool completely.
- Frost the cooled cupcake cones and add extra sprinkles if desired before serving.
Nutrition Facts (estimated)
Servings
36
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
60mg
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