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Neapolitan Ice Cream Cone Cupcakes

by Betsy Carter featured in 5 Delightful Neapolitan Recipes

Inspired by browneyedbaker.com

Ingredients

for 36 cones

  • brownie mix, plus box ingredients
  • strawberry cake mix, plus box ingredients
  • vanilla cake mix, plus box ingredients
  • 36 ice cream cones
  • 1 ½ cups
    unsalted butter, softened (345 g)
  • 4 ¾ cups
    powdered sugar (570 g)
  • 1 ½ teaspoons
    vanilla extract
  • 3 tablespoons
    milk
  • maraschino cherry, optional, to serve
  • sprinkles, optional, to serve

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Preparation

  1. Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  2. Preheat oven to 350˚F (180˚C).
  3. Place cones in each well of muffin tin.
  4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  8. Top with cherries and sprinkles.
  9. Enjoy!
 

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