Kathie Lee & Hoda: Babe Scott Vanilla Cone Cupcakes Recipe + Chocolate

Today Show: Man Candy and Cupcakes

Babe Scott, author of Man Candy and Cupcakes, visited Kathie Lee & Hoda with some delicious and sweet treats. Hoda Kotb called Scott’s title “the perfect book.” The author explained that she simply combined her two favorite things. Try these Vanilla Cone Cupcakes, or look at Apple Cider Cupcakes and Coconut Cupcakes.

Kathie Lee & Hoda: Babe Scott Vanilla Cone Cupcakes Recipe Ingredients

These vanilla cupcakes are baked in ice cream cones. That’s a creative idea! Just make sure not to overfill the cones with batter before baking.

• 2 room temperature Eggs
• 2 tsp Baking Powder
• 1/2 cup room temperature Unsalted Butter
• 1 tsp Vanilla Extract
• 1/8 tsp Cream of Tartar
• 1 3/4 cups Cake Flour
• 1 cup Sugar
• 1/2 cup Milk
• 12 flat-bottomed Ice Cream Cones
• 1/4 tsp Salt

Vanilla Frosting Ingredients

• 1/2 cup room temperature Unsalted Butter
• 1 tsp Vanilla Extract
• 3 cups Confectioner’s Sugar
• 2 tbsp Milk

Chocolate Topping Ingredients

• 12 oz Semisweet Chocolate Chips
• 2 tbsp Canola Oil
• Sprinkles

Babe Scott: Today Show Vanilla Cone Cupcakes Recipe Directions

1. Preheat the oven at 350 F.
2. Separate whites from yolks of eggs.
3. Whisk cake flour with salt and baking powder; reserve.
4. Beat butter with 3/4 cup sugar in a mixer. Add egg yolks individually before mixing in vanilla.
5. Turn mixer speed to low and work in dry ingredients in two portions, adding the milk in between.
6. Beat egg whites to a foam. Add cream of tartar and beat to form soft peaks.
7. Slowly add in the last 1/4 cup sugar and beat into stiff peaks. Fold egg whites into the batter.
8. Divide batter among ice cream cones, filling them about 2/3 full.
9. Arrange ice cream cones standing up in a muffin tin. Bake around 19 minutes, or until the tines of a fork come out of the cake clean.
10. Let completely cool before frosting.
11. To make the vanilla frosting, beat butter until creamy in the mixer. Add sugar a cup at a time.
12. Finally, add milk with vanilla, mixing until fluffy.
13. Pipe the frosting onto the cooled cupcakes.
14. Alternately, make the chocolate topping by melting the chocolate chips with canola oil in a microwave-safe bowl for 25-second intervals, stirring in between, until melted.
15. Let chocolate slightly cool before dipping the frosted cupcakes into it and swirling to coat.
16. Top with sprinkles and chill for five or 10 minutes to set the chocolate.