Mother's Day Flowerpot Cupcakes
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Ingredients List
Frosting:
- 1 - (3 oz) pkg. cream cheese, softened
- 1/2 cup - butter, softened (1 stick)
- 1 - (1 lb.) pkg. Domino® Confectioners Sugar
- 1/3 cup - milk
Cake:
- 2 - eggs
- 1 teaspoon - vanilla
- 1 1/4 cups - all-purpose flour
- 1/2 teaspoon - baking powder
- 1/2 teaspoon - salt
- 1/3 cup - milk
- 12 - flat-bottomed ice cream cones
- 1/2 cup - finely crushed chocolate wafers
- Straws
- Fresh or artificial flowers
Instructions
Preheat oven to 350°F. Place ice cream cones in a muffin tin to hold upright while baking; set aside.
To Prepare Frosting:
In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Add confectioners' sugar alternately with milk, beating 1-2 minutes or until blended. Remove 1 cup of frosting from bowl and set aside.
To Prepare Cake:
With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended. In small bowl, combine flour, baking powder and salt. Add flour mixture to mixing bowl alternately with milk and continue beating 1-2 minutes or until well blended.
Fill each ice cream cone about 2/3’s full of batter. Bake 30-35 minutes or until cone-cakes spring back when lightly touched in center. Cool completely. Spread tops of cupcakes with remaining frosting.
To Decorate:
Sprinkle tops of frosted cone-cakes with crushed chocolate wafer crumbs for “dirt“ look. Before serving, place a straw in the center of each cone-cake and garnish with a flower.