Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

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Rows of yummy cupcakes! Will you look at these little darlings? Aren't they just the cutest?! I made nearly 100 of those babies. No small feat and one I don't think I'll be trying again anytime soon. A group of people where I work petitioned for me to make the monthly birthday/anniversary treats. Normally a standard store bought cake serves as the celebration treat, but everyone thought, "why doesn't Angela make them!" Sure! I said, proceeding to pick the most complicated and nearly untransportable dessert.

I'd never made them before, so I was pleased they turned out. Jordan and I carted the cupcakes to our work and tons of supplies to apply the icing and decorations. There is no way they would have made it there in one piece otherwise. It took us forever to find something tall enough to store them in until morning.

Finally I had the genius and too long coming idea of using two of the plastic container tops to keep them covered (instead of the traditional top and bottom). Success! Luckily I had my trusty little helper, Jordan, to help decorate and transport. I couldn't have done it without him!
 ice cream cone cupcakes
ice cream cone cupcake closeup ice cream cone cupcakes sprinkles and chocolate decorating ice cream cone cupcakes
 decorating the sundae cupcakes packaging solution for cupcakes
Our final solution for packaging the cupcakes.
sign for cupcakes
Sign for coworkers in the morning
. sundae ice cream cone cupcakes

Ingredients

Cupcake Ingredients

  • 1 french vanilla cake mix
  • 1 c. flour 1 c. sugar
  • 1 c. sour cream
  • 3/4 tsp salt
  • 2 tbsp vegetable or canola oil
  • 4 egg whites 

Frosting Ingredients

  • 3 sticks butter
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1/2 c. white cake mix (dry)
  • 5-6 c. powdered sugar 

Garnish Ingredients

  • 1 package of ice cream cone cups
  • 1 bottle hot fudge
  • multi-colored sprinkles
  • 1 jar cherries

Recipe Instructions

Cupcake Instructions

  1. 1) Mix cake mix and dry ingredients together.
  2. 2) Add in water and oil and stir completely.
  3. 3) Add rest of ingredients and stir until completely combined.
  4. 4) Use a 9x13 pan and cover with tin foil. Then cover the top with a layer of tin foil and poke 12 holes in the top placing a cone in each hole.
  5. 5) Spoon batter up to division of cone shape.
  6. 6) Bake at 375 for 20-25 minutes until slightly golden brown on top. 

Once Cupcakes have cooled...

  1.  1) Pipe buttercream onto each cupcake, spoon a small bit of fudge onto the flattened top of each, cover in sprinkles and top with a cherry (patted dry).
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What people are saying...

  • Marin says...

    Posted: April 9, 2012

    I was just wondering where you ordered or purchased the plastic package from?

  • Angieriver says...

    Posted: April 9, 2012

    Hello Marin!

    I bought them local in the Twin Cities, Minnesota at Lynn’s Cake and Candy supplies.

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