Preheat oven to 350°F.
Cover two, 12-cup cupcake pans with aluminum foil. With a small knife, poke a hole through the foil above the center of each cup in the pan. Using your fingers, create a hole just large enough to fit an ice cream cone. Insert a cone into each of the holes that you have just created. This will ensure the cones stay in place during baking.
In a small saucepan, melt the butter over medium heat. Once melted, set aside to cool. Sift together the flour, baking powder and salt in a large bowl and set aside.
Using the whisk attachment of a stand mixer or a large bowl and a hand mixer, whisk together the eggs and sugar for several minutes on medium-high speed until the color is pale yellow and the batter has doubled in volume. Remove the bowl from the mixer and gently fold in half of the dry ingredients, then fold in the remaining dry ingredients until just combined.
Mix the milk and vanilla into the pan of cooled butter. Add ¼ of the batter into the butter mixture and stir to combine. Gently fold the butter mixture back into the remaining batter.
Divide the batter into the prepared ice cream cones, about 3 tablespoons per cone. Make sure the batter does not go above the lower inner rim of the cone or the batter will overflow when baked. Bake for 20-24 minutes until light golden brown or a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5 minutes, then finish cooling on a rack for 1 hour before frosting.
Grind freeze-dried strawberries in a food processor or place in a resealable plastic bag and crush with a rolling pin until powdered. Set aside.
In a medium saucepan, mix milk, flour and salt with a whisk until smooth. Cook mixture over medium heat while stirring constantly. Once mixture has thickened to a paste consistency, continue to cook for 1 minute before removing from heat. Let mixture cool to room temperature for 15 minutes.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, cream the butter and sugar together on medium speed until light in color and fluffy. Add rose water and freeze-dried strawberries. Mix to combine, then scrape down the sides and bottom of the bowl. Slowly mix in the flour paste mixture from the previous step, adding one tablespoon at a time, stopping occasionally to scrape the bowl. Once the flour paste mixture is incorporated, beat frosting on medium-high speed until smooth and fluffy.
Frost cupcakes by scooping frosting onto each cone with a small ice cream scoop to resemble a traditional ice cream cone. Alternatively, place frosting in piping bag fitted with a ½-inch round tip and pipe a spiral of frosting to resemble a soft-serve ice cream cone. Decorate with naturally colored sprinkles.
Don’t have a piping bag or piping tips? No problem. Check out our video to learn how to use a homemade bag for piping.
Optional: Before frosting the tops, use a small paring knife or an apple corer to remove a 1-inch wide by 2-inch deep piece of cake from the center of each cone and fill with frosting.
Cupcakes are best served the day they are made. Both the cupcake batter and frosting can be made ahead and stored in the refrigerator. Refrigerate the cupcake batter for up to three days and the frosting for up to a week. Let both come to room temperature before using. Frosting may need to be beaten slightly to smooth out before using.
Preheat oven to 180°C.
Cover two, 12-cup cupcake pans with aluminum foil. With a small knife, poke a hole through the foil above the center of each cup in the pan. Using your fingers, create a hole just large enough to fit an ice cream cone. Insert a cone into each of the holes that you have just created. This will ensure the cones stay in place during baking.
In a small saucepan, melt the butter over medium heat. Once melted, set aside to cool. Sift together the flour, baking powder and salt in a large bowl and set aside.
Using the whisk attachment of a stand mixer or a large bowl and a hand mixer, whisk together the eggs and sugar for several minutes on medium-high speed until the color is pale yellow and the batter has doubled in volume. Remove the bowl from the mixer and gently fold in half of the dry ingredients, then fold in the remaining dry ingredients until just combined.
Mix the milk and vanilla into the pan of cooled butter. Add ¼ of the batter into the butter mixture and stir to combine. Gently fold the butter mixture back into the remaining batter.
Divide the batter into the prepared ice cream cones, about 3 tablespoons per cone. Make sure the batter does not go above the lower inner rim of the cone or the batter will overflow when baked. Bake for 20-24 minutes until light golden brown or a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5 minutes, then finish cooling on a rack for 1 hour before frosting.
Grind freeze-dried strawberries in a food processor or place in a resealable plastic bag and crush with a rolling pin until powdered. Set aside.
In a medium saucepan, mix milk, flour and salt with a whisk until smooth. Cook mixture over medium heat while stirring constantly. Once mixture has thickened to a paste consistency, continue to cook for 1 minute before removing from heat. Let mixture cool to room temperature for 15 minutes.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, cream the butter and sugar together on medium speed until light in color and fluffy. Add rose water and freeze-dried strawberries. Mix to combine, then scrape down the sides and bottom of the bowl. Slowly mix in the flour paste mixture from the previous step, adding one tablespoon at a time, stopping occasionally to scrape the bowl. Once the flour paste mixture is incorporated, beat frosting on medium-high speed until smooth and fluffy.
Frost cupcakes by scooping frosting onto each cone with a small ice cream scoop to resemble a traditional ice cream cone. Alternatively, place frosting in piping bag fitted with a 13 mm round tip and pipe a spiral of frosting to resemble a soft-serve ice cream cone. Decorate with naturally colored sprinkles.
Don’t have a piping bag or piping tips? No problem. Check out our video to learn how to use a homemade bag for piping.
Optional: Before frosting the tops, use a small paring knife or an apple corer to remove a 2.5 cm wide by 5 cm deep piece of cake from the center of each cone and fill with frosting.
Cupcakes are best served the day they are made. Both the cupcake batter and frosting can be made ahead and stored in the refrigerator. Refrigerate the cupcake batter for up to three days and the frosting for up to a week. Let both come to room temperature before using. Frosting may need to be beaten slightly to smooth out before using.
Madagascar Bourbon Pure Vanilla Extract
Rose Water
