I learned something a few months back, after trying a new chocolate chip recipe.  If you have something that works and works really well, do not change it.  When Ella asked me to make cupcakes for her 8th birthday, I knew I had to stick to my old stand-by cupcake recipe from Magnolias.  It comes out perfect every time;  just enough sweetness, fluffy and a crowd pleaser.  Instead of just making a cupcake I decided to surprise her with something a little more fun.  These Birthday Cupcakes in a Cone, made her smile even bigger than she usually does.

 

 

 

Ella had a backward birthday.  Everything was backward from the clothes they wore at the party, all the way down to dessert.  Ella wanted the cake to be cupcakes but baked in ice cream cones, and ice cream to be served in cupcake liners.  I was thrilled when she asked me to bake these for her, as I remember my mother baking cupcakes in cones for me.  I had been waiting for ten years (her brother is 10) to be asked to bake these cupcakes.  YIPPY!

Originally when we started planning the cupcakes, we agreed that the flavor should be vanilla.  I took it upon myself to make that a lush vanilla bean cake.  I had visions of making a malted buttercream as well as a dark chocolate buttercream, and swirling them together for the icing, with a slight sprinkle of white and brown jimmies.  Ella wanted the buttercream to be vanilla and shaded in many different pastel colors.  Since one only turns eight once in their life, we went with her wishes.  The cupcakes turned out adorable, and each of her party guests thought they were so cute!  Adorable, cute, and delicious.

Do you have a favorite cupcake recipe that you like to use for special celebrations?

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Vanilla Bean Birthday Cupcakes in a Cone

* inspired from Magnolia Bakery – made 41 cupcakes

Ingredients:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 tablespoon vanilla bean paste

How To:

Preheat oven to 350 degrees F.

Line a round cake pan with empty cones, make them a little snug, so they don’t tip over in the oven.

Sift the flours and set aside.

In a large mixing bowl, cream the butter until smooth;  about 5 minutes.

Gradually add the sugar and continue beating until fluffy;  about 5 minutes.

Add the eggs, 1 at a time, mixing well after each one.

Add the dry ingredients, alternating with the milk, in 3 equal parts.

After each addition beat until the ingredients are incorporated.  Do NOT overbeat.

Add the vanilla.

Scrape the batter in the bowl to make sure the ingredients are well blended.

Carefully fill each cone, about 2/3 full.

I filled just under the lower ring on the cone.

Carefully, slide the baking pan into the oven.  Be very careful as you do not want them to tip over.

Bake until the cake is golden, about 20 – 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Remove from the oven and let cool completely before frosting.

Classic Buttercream Frosting – omitted the orange blossom water and vanilla bean paste.  Instead, used 2 teaspoons of bourbon vanilla extract.  Doubled the recipe to frost cupcakes.

 

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