I always was a tart girl. Now with a child on the scene, cupcakes are easier when two pairs of hands are involved.
I’ve been reminiscing of my mother making ice cream cone cupcakes for birthdays as Roan’s 4th Birthday approaches. With a BBQ tomorrow night promising many wee cupcake devotees I thought I would try out some recipes.
Martha Stewart always comes out clean when it comes to anything cake. I followed the chocolate cupcake/ice cream cone recipe the jailbird offers. Since the comments on the recipe talked about some overflow, I filled some of the cones 1/2 way and some 3/4 with batter. I have no explanation, but luck on my side, they all leveled to the top of the cone. I would suggest, unless you are like my child and only eat a cupcake for the frosting, that 3/4 full will accomplish the ice cream cone look.
For those who are not chocolate ice cream cone cupcake lovers (say that three times fast), I made Martha’s Banana Cupcake Recipe. Most of the time we have ripe bananas, and even those that are not fond of banana bread or cake rave about these. I cut the sugar to a 1/2 cup. Generally, I add a banana if using organic since they tend to be smaller.
I don’t know how Memorial Day became the twisted sale shopping day it is, but I managed to fuel the Martha Stewart Empire by purchasing this cupcake carrier pictured below for $3- on the clearance shelf at Kmart. Enough on my “Ode to Martha” post.