For my daughter's 3rd birthday I decided to make ice cream cupcakes. Do you remember these from when you were little? The thought of them brings me back to the days when all you had to worry about was what you were going to have for lunch! Anyways, since she is getting to an age of independance, where she wants to do everything herself I thought these would be perfect for her party!
Things you will need:
Ice Cream Cups (with a flat bottom)
After much research I decided to replace the 1/3 cup vegetable oil that was needed for the cake mix with just about 1/3 cup of apple sauce. I used Mott's All Natural (no sugar added). I mixed the cake mix according to the directions on the box, with the applesauce substitue.
I remember my mom making the ice cream cupcakes standing up in the over but when I went to Betty Crocker and SHE suggested that you invert the ice cream cone upside down. So I did a test and here is my scientific experiment for you to review!
Place an ice cream cone in the muffin tin. Using the ice cream scoop, fill the cone about 2/3 to 3/4 of the way full.
I baked these for about 18 minutes (iniitally set the timer for 15 minutes) and keep adding time until I could stick with a toothpick and it came out clean.
When grading these on appearance I will have to say my way produced a cleaner finished product. In my cones I filled them about 2/3 of the way full, next time I will add a little more batter to each cone so that it will rise to the top of the cone. Betty's way left the top of the ice cream cone with a harden brown crust (similar to what you would see on the bottom of a cup cake. From some of the reviews on her site people commented that the cones were top heavy due to the way these were cooked but I didn't find that at all. I found them to be about the same as my way. However when I removed the cupcake liner from Betty's way some of the cake actually came off too, making it a difficult surface to apply the icing.