Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 12 ice cream cones
- Frosting (homemade or store-bought)
Instructions
- Preheat the oven to 350°F (175°C) and place ice cream cones in a muffin tin.
- Cream together softened butter and sugar until fluffy.
- Add eggs one at a time, blending well after each addition.
- Mix in vanilla extract.
- Gradually include flour, baking powder, and salt alternately with milk, starting and ending with flour.
- Spoon the batter into ice cream cones, filling them about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a cooling rack.
- Frost once cool, using a piping bag or knife.
- Decorate with sprinkles or a cherry on top.
- Chill in the refrigerator before serving for a firmer frosting.
Notes
For a twist, try using gluten-free flour or coconut sugar. Enhance frosting with extracts like almond or lemon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian