Eliza is a baker.

Her favorite thing to bake is cupcakes.

And they are REALLY good too!

This is Eliza (middle):

And this was her idea:

Chocolate Chip Cupcakes with Cream Cheese Icing…. that look like Mint Chocolate Chip Ice Cream Cones with Whipping Cream!

How cute!!!

Eliza’s Ice Cream Cone Cupcakes

Ingredients (Cupcakes)

adapted from kitchen link

• 12 ice cream cones
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 2 large eggs, room temperature
• 1/2 cup skim milk
• 1 teaspoon vanilla extract
• 4-6 drops of green food coloring (or until you’ve reached the right color)
• 2-3 ounces of a dark chocolate bar, roughly chopped

How-To (Cupcakes)

1. Prepare the ice cream cones by wrapping them in foil and placing them in a mini muffin tin.
2. Preheat oven to 350°.
3. In a bowl, combine the flour, baking powder and salt.
4. In a stand mixer, cream the butter and honey together.
5. Once combined, add the eggs one at a time, mixing between.
6. Add the flour mixture about a 1/2 cup at a time, alternating with the milk and vanilla extract, and ending with the flour mixture.
7. Add the food coloring until it’s the color of mint chocolate chip ice cream.
8. Stir in the chocolate pieces.
9. Fill the ice cream cones almost all the way to the top.
10. Bake for 30-45 minutes or until a knife comes out clean.
11. Let them cool before frosting them.

Ingredients (Icing)

adapted from food network

• 2 tablespoons unsalted butter, softened
• 2 ounces cream cheese, cold
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

How-To (Icing)

1. Cream the butter and cream cheese with the whip attachment in a stand mixer.
2. Add in the powdered sugar and vanilla extract and mix until smooth.
3. Ice the cupcakes!

Servings: 12