Thursday, August 23, 2012

Don't Cry Over Spilt Helado Cupcakes

Helado is the Spanish word for ice cream, creamy, sweet, melty ice cream.Winding on down, an avalanche of snow descending to the bottom of an icy cold mountain then with an inevitable but shocking crash the cascade of white precipitation abruptly comes to an end.

 If my children could put into words the way it feels when the "free spirited fairytale" of summer meets the reality of back to school this is what they would say.

Although they do love school and reuniting with their friends, summer is a bittersweet celebration in which they wished lasted 4 months instead of 2. 

My chica numero 3 was with me one day when I spotted these ice cream cupcake cuties on the confessions of a cupcake queen blog.

She asked that I make them for everyone for her last day of summer camp. No Problemo.....anything to make the end of her summer a little bit sweeter. ♥


1 box of sugar cones
1 jar of sprinkles
1 bag of candy melts   I used chocolate and pink white chocolate
 donut holes- however many you need I like the dunkin donuts glaze because they are fatter and more like an ice cream scoop
 ice cream bowl cupcake wrappers ( Wilton) or you can use jumbo cupcake wrappers

Vanilla Cupcake Recipe - or you can always use a box mix

1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about

2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of

the dry ingredients. Take care not to over mix the batter. Scoop the batter evenly into the cupcake

tins, using a ice cream scoop for better accuracy

Bake until a tester inserted in the center of the cupcake comes out clean, 15 to 18 minutes. Cool

cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For the icing, you can use your favorite buttercream recipe or try this one

Putting All this Yumminess Together ♥
Cut your sugar cones and line a large baking sheet with wax paper.

Melt your candy melts/almond bark according to package directions. Spoon small puddles of melted candy on your wax paper (one per ice cream cone).

Using a fork or toothpick, dip donut holes completely in melted candy and place on top of the melted candy puddles.

Sprinkle with sprinkles and place a cone on top. Once all your ice cream cones are finished, place in the refrigerator to set

Once your ice cream cones are set, remove the cones and your cupcakes from the refrigerator. Spoon melted candy over your frosting, and immediately sprinkle with sprinkles.

 Place one of your “melted ice creams” on top and place back on the baking sheet. Once all your cupcakes are finished, place in the refrigerator to set.

Disfrutalo, Enjoy It !



Nicole @WonkyW said...

I love these cupcakes - So fun :)

chica chocolatina said...

Thank you, I think so too! :)

Jocelyn said...

These are such fun cupcakes...the perfect end of summer treat!!

chica chocolatina said...

Perfect also to celebrate the first day of school with the kids in class!

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