Vanilla or Chocolate Cupcake Cones

Ingredients:

Chocolate cake:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter, at room temp, cut into pieces
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 10 flat bottom waffle cones

Vanilla Cake:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 10 flat bottom waffle cones

Chocolate Frosting:

• 1/4 cup margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 1/2 cups confections' sugar

Vanilla Frosting:

• 1 cup butter, softened
• 3 1/2 cups confections' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Add food coloring for a more complete look!

Directions:

Chocolate Cake:

In a small mixing bowl combine the flour, cocoa, baking powder, and salt. Stir with a table fork until well blended.

Ina a medium mixing bowl, combine the butter, sugar, and egg. Using the electric mixer beat for about 2 minutes or until no bumps. Make sure to scrape down the sides of the bowl with a spatula a few times. Add in the milk and vanilla. 

Slowly add in the flour mixture all at once. Using the spatula slowly mix the mixtures together until all combined. 

Vanilla Cake:

In a medium bowl cream together the sugar and butter. Beat in the eggs one at a time, and then stir in the vanilla. 

Combine flour and baking powder in a separate bowl and then add to the butter mixture. Stir in the milk until batter is smooth. 

Chocolate Frosting:

In a large bowl beat margarine and cocoa together until well combined. Add milk and vanilla, beat until smooth. Gradually beat in confections' sugar until desired consistency. Adjust with more confections' sugar or milk if necessary. 

Vanilla Frosting:

In a large bowl beat butter, sugar and salt. Beat until well blended. Add the milk and vanilla, beat for an additional 3 to 5 minutes or until smooth. 

Procedure:

Preheat oven 350ºF. Make sure cones are not damaged with any holes, if so replace them.

Wrap the bottom of every ice cream cone with tin foil. Either place on a cookie sheet, pan, or in a muffin pan. 

Using a tablespoon put about 3 spoonfuls of cake batter per ice cream cone. Make sure all the batter is evenly dispersed. Shake each ice cream cone to make cake batter flat and even. 

Bake the Vanilla or Chocolate Cupcake Cones for about 25 to 28 minutes, or until a toothpick is inserted in the middle of 1 cupcake and comes out clean. Remove the pan, cookie sheet, or muffin pan from the oven and let cupcake cones cool completely before frosting. 

Once completely cooked spread 1 heaping tablespoon of frosting of your choice on each cupcake. If desired add sprinkles, whip cream, and even strawberry. 

Serve immediately or cover loosely with plastic wrap and store at room temp for up to one day.