Mermaid Cupcake-Stuffed Ice Cream Cones
Brandi Milloy
Notes
Special equipment: a skewer and 2- to 3-inch mermaid tail silicone molds
Ingredients
- 16 to 18 flat-bottomed ice cream cones
3 large eggs
1/3 cup oil
1 15.25-ounce box white cake mix
Gel food coloring in pink, purple, and green, as needed
Melting candy wafers in pink, purple, blue, and green, as needed
2 cups buttercream frosting, tinted pale blue
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F. Stand your ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have one tin).
- In a bowl, whisk together the oil and eggs. Add the cake mix, vanilla extract, and 1 cup of water and mix until no lumps remain. Divide the cake batter into three separate bowls. Tint each batter with a different color of gel food coloring (either pink, purple, or green), adding as much as you need until the desired shade is reached.
- Fill the cones with batter, alternating between the three colors, until they're halfway full (because the batter will expand as it bakes). Using a skewer in an up-and-down motion, marble the batter in each cone two to three times. Bake until a toothpick inserted in the center of a cupcake comes out clean, or about 14 to 16 minutes. Let them cool completely.
- While the cupcakes bake, microwave the pink, purple, blue, and green melting candy wafers in four separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for five to 10 seconds at a time, stirring until they're completely melted and smooth.
- Pour the melted candy wafers into mermaid tail silicone molds, alternating between colors to create a marbled effect. Place them in the freezer for six to eight minutes to set. Continue the process until you have enough mermaid tails.
- Spread blue frosting on top of the cooled cupcakes, and press a mermaid tail into the center of each one, about 1/4 inch into the frosting.
Information
- Category
- Desserts, Cupcakes
- Cuisine
- North American
- Yield
- Yields 16-18 cones