|Maureen and I in a photobooth at Quoc and Carly's wedding|
Maureen has always said her favorite of my cupcakes are my champagne and strawberries. So I decided to modify them for the ice cream cone cupcakes. I made the champagne cupcakes and then topped it wih strawberry ice cream made by my friend Meghann. It was so delicious. I also got really fancy and put whipped cream on top of them... and brought cherries as well, but I think we just ended up eating them :)
|Champagne in a Can|
However, i did learn a lot from this cupcake experience. We were celebrating Maureen's birthday at Wolf Trap and seeing "Mamma Mia". Now we are experts at Wolf Trap's lawn and brought a perfect picnic dinner. However, there are quite a few things I learned about trying to bring these cupcakes on a picnic
|A cupcake explosion!|
b. Bringing ice cream on a picnic.... not so easy
c. DO NOT fill the cones to the brim... they will "explode"
d. Dry ice is REALLY cold. To the point that it freezes everything (margaritas, ice cream) so deep its hard to eat them! But at least the ice cream didn't melt.
So it wasn't the best picnic cupcake, but after i trimmed off the tops of the cupcakes and we were able to slightly defrost the ice cream, the combination of the strawberry ice cream and the cupcakes was definitely a winner. And while I was slightly disappointed to not have icing, it really tasted delicious with the ice cream
|Holding the finished product @ Wolftrap|
Makes 25-30 cones
2/3 cup butter at room temperature
1-1/2 cups granulated sugar
2-3/4 cups all- purpose flour
3 tsps baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites
- Preheat the oven to 350 degrees
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3-6 min)
- In a separate medium bowl, sift together the flour, baking powder and salt
- Blend the dry ingredients into the cream mixture, alternating with champagne
- In a large clean bowl, using the whisk attachment, beat the egg whites on high speed until stiff peaks form.
- Fold 1/3 of the whites into the batter at a time until it is well blended.
- Place one sugar cone upright into each "hole" in a muffin pan
- Fill each cone about 2/3 of the way full. It should be about the amount of a cookie scoop. Lightly tap the cones to make sure the batter goes to the bottom.
- Bake for 20-25 minutes or until the toothpick inserted in the center comes out clean. They will take longer than normal cupcakes because of the cone.
- Once they have cooled, top with your favorite ice cream and enjoy (I reccommend strawberry!)
egg whites with stiff peaks creamed butter and sugar
Cupcakes adapted from Crazy About Cupcakes by Krystina Castella