rainbows and ice cream

It was a week full of cupcakes.  What a great week!  Stella and Mabel helped make cupcakes to bring to school and share with their pre-K class on Thursday.  Stella did a great job filling the cupcake papers.  I experimented with rainbow frosting.  I just filled the pastry bag with three different colors of frosting and squeezed.  Easy peasy.  I like how it turned out.  Later that day we bought mini-cupcakes and shared them with their dance class.   

The next round of cupcakes were our ice-cream-cone-cupcakes.  These were really fun to make.  I remember having cupcakes baked right into the cone when I was a kid.  They were really good!  I went online to find out how to get it done but found a lot of reviews saying that the cones turn out soggy if the batter is put right into the cone and then baked.  So I opted to bake traditional cupcakes and cram them into the cone after they are baked and cooled.

Strawberry soft-serve or cupcake in disguise? 

Start with a cake mix and follow Heidi's instructions for preparing your mix.  Spoon batter into cupcake papers and bake.  

After the cupcakes are cooled pipe frosting around the opening of an ice cream cone.  This will give the cupcake something to stick to so it doesn't fall off the cone.  Unwrap the cupcakes and squeeze it halfway down into the top of a cone.

Snip the tip off of a pastry bag so there is a nice large 1/2" opening and pipe frosting around the cupcake so it looks like smooth creamy soft-serve.  Top with sprinkles and a peanut butter M&M.

mmmmm...tasty!

Stella and her purple balloon.