I saw this recipe in my new 125 Best Cupcake Recipes book by Julie Hasson . It reminded me of the cupcakes kids brought into school for their birthdays in elementary school so I just had to try them. I used her white cake recipe and of course, my favorite buttercrean frosting recipe.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
2 egg whites
1 teaspoon almond extract
2/3 cup buttermilk
Prehead oven to 350 degrees.
In a small bowl, mix together flour, baking powder, baking soda, and salt.
In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheaded oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester inserted in center comes out clean.
Let cool completely in pan on rack. Top cooled cupcake cones with frosting. Sprinkle with garnishes.
- I hate almond, so I used vanilla extract instead.
- The cones end up a little soft due to baking. This is normal.
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk
In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.
Recipe from 125 Best Cupcake Recipes  by Julie Hasson.