Cupcake cones go light for Labor Day
By Elaine Magee
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Q. I want to try making cupcakes in ice cream cones using a cake mix and wondered if this still works with lighter cake batters? Is there a way to make these even lower in calories?
A. It absolutely works! Since Labor Day is the next holiday, I decided to test a patriotic version of cupcake cones (red cupcake batter and blue icing and the cone serves as "white"). When using a cake mix, I like to use a white cake mix because it calls for 3 large egg whites and no yolks. You can add fat-free sour cream (or any yogurt) in place of the vegetable oil called for on the box as well.
For a nice, light frosting, I used light cream cheese, whipped butter or a less-fat margarine with some powdered sugar and vanilla extract. We also kept the amount of frosting used per cupcake cone on the light side. Do all of this and each cone is down to 160 calories!
A similar recipe without the changes would contain around 290 calories, 13 grams fat, 6 grams saturated fat, and 46 mg cholesterol per serving.
RED, WHITE AND BLUE CUPCAKE CONES
For the cupcakes:
For the frosting:
To make cupcakes: Preheat oven to 350 degrees. Get a 10-inch by 14-inch baking pan (with sides) and line all of the ice cream cones inside the pan to be filled (rows of 6 by rows of 4).
In large mixing bowl, combine cake mix, water, fat-free sour cream and egg whites at low speed until moistened (30 seconds). Beat at medium speed for 2 minutes. With a 1/4-cup measure, fill each ice cream cone evenly (about 1/2 inch from the top).
Carefully place baking pan with filled ice cream cones in center of oven and bake about 25-28 minutes or until cake is done when toothpick inserted in center comes out clean. Set aside to cool while you make the frosting.
Add cream cheese and whipped butter to small mixing bowl and (using electric mixer fitted with paddle attachment) beat on medium-high speed until creamy (about 90 seconds).
To make frosting: With speed on low, add vanilla extract, blue food coloring and 1 cup of powdered sugar. Once it's incorporated into the butter mixture, beat on high speed for about 10 seconds. Scrape down sides of the bowl and, on low speed, slowly add in another cup of powdered sugar. Once it has been blended in, beat the mixture on high speed for about 10 seconds. Scrape down sides of the bowl and, on low speed, add remaining powdered sugar until you reach your desired frosting texture (about 1/2 cup).
Spread frosting evenly on top of ice cream cone cupcakes. Sprinkle decorations over the top if desired. Keep in refrigerator until ready to serve.
Makes 24 cupcake cones.
