Frosted Cupcake "Sundae" Cones

Forget baking cups: Cones are the perfect liners for these cupcakes.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Frosted Cupcake "Sundae" Cones

Photography: Sang An

Source: Martha Stewart Living, June 2011


For the cupcakes

  • 12 sugar cones
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Salt
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup whole milk

For the Swiss meringue buttercream (makes about 5 cups)

  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 4 sticks unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Garnish: melted chocolate and cherries


  1. Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.

  2. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.

  3. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.

  4. Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).

  5. Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.

  6. Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.

  7. Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.

Cook's Notes

Buttercream can be stored at room temperature for up to 1 day or refrigerated for up to 3 days. Bring to room temperature and beat on low speed until smooth before using.


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