Vanilla Cupcake Cones

 
Ingredients: Yields 24 cones
Cake Batter

• 1 1/3 Cups Hudson Cream Short Patent Flour
• 1/2 Teaspoon Salt
• 1 1/4 Teaspoon Baking Powder
• 1/2 Cup unsalted butter, softened
• 1 Cup Granulated Sugar
• 2 Eggs
• 2 Teaspoons vanilla extract
• 1/2 Cup Sour Cream

Vanilla Frosting

• 1/2 Cup Shortening
• 4 Cups Powdered Sugar
• 2 Tablespoons Meringue Powder
• 2 Teaspoons Vanilla
• Pinch of Salt
• 4-8 Tablespoons Water (depending on desired thickness)

24 Ice Cream Cones
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Directions:
Frosting:

• Combine all ingredients and beat until light and fluffy.  Slowly add small amounts of water until desired thickness is achieved.
• Spoon frosting into a plastic decorators bag with a medium sized star tip. Put in refrigerator until later. 

Cake

• In a small bowl, mix together the flour, salt and baking powder.
• In a separate bowl, cream butter and sugar together until fluffy. 
• Add in eggs one at a time. 
• Mix in the vanilla and sour cream.  
• Gradually add the flour in, taking care not to over-mix. 
• Place 24 ice cream cones in two 9 x 13 pans.  
• Add approximately 3 Tablespoons of batter into each cone. 

Cook Time & Temperature: 

• Bake at 350 degrees F for 22-25 minute, or until tops are slightly browned. 
• Cool completely and frost.  (Frosting will need to warm up a bit to room temperature to allow for flow out of the star tip.)
• ​Add sprinkles as desired.