Posted by: scootrah | July 4, 2014

Strawberry Cupcake Cones

Yesterday I had a phone call from my niece Nicole, about a cupcake idea for the 4th of July. “What do you think about Red Velvet cupcakes, uncle? Are they too heavy for summer?” I don’t think you can go wrong with cupcakes at a picnic or summer party, and told her Red Velvet was a great choice for the patriotic decorating ideas we’d discussed. And as for me, I told her I already had a plan in mind too, fresh strawberry cupcakes!


These local berries at the farmer’s market were begging to go home with me!

I’d been planning on trying out a couple of different recipes earlier in the week, but we had what we consider a “heat wave” here in Seattle with a high of 94° , which I know to some of you sounds like summer, but around here we don’t usually get it and nobody has air conditioning, so there’s a lot of uncomfortable people around. And my little 1940s house seems to hold heat in during the summer (but NOT during the winter!) like an oven, so with the inside temp of the house about 85°, the last thing I wanted to do was turn the oven on and BAKE! Fortunately it had cooled down enough by yesterday to get my project underway.

All along I knew I wanted to put these into ice cream cones. My mom, who was never that interested in baking, used to do this when we were kids for our birthdays and parties at school. It’s fun and you don’t have to worry about what you’re going to do with the wrapper, you just get to concentrate on the cake! This makes them a no-brainer to include for picnics or outdoor parties, and everyone gets excited at the fun way to eat them. The easiest way to do them is to set the batter-filled cones into a muffin tin that you set on a cookie sheet. There seems to be less jostling around with the potential that the cones will tip over while you’re getting them in the oven. You also want to test the cakes for doneness as they take just a bit longer than a usual cupcake takes to bake.

Cones are filled with batter and oven ready!

Cones are filled with batter and oven ready!

As for using strawberries, that decision was twofold – I’d found a beautiful basket of super plump, super ripe local berries at the farmer’s market that were screaming “take me home and eat me!”, and I stumbled on a recipe using fresh berries that was very simple. A lot of recipes I’d looked at online for inspiration used strawberry jam, which just wasn’t the idea I had in mind. The recipe I used for this was on Sally’s Baking Addiction, which you should totally check out because she has some great stuff. The only thing I did different was to sift my dry ingredients together and I used a whisk on the wet ingredients to make sure the yogurt was well incorporated. But I don’t recommend a whisk for incorporating the dry ingredients into the wet – if you’re overzealous with the whisk, you can incorporate too much air into the batter which could result in a drier, “holey” baked product.

I love the way the batter is marbled and the plump chunks of strawberry show through - YUM

I love the way the batter is marbled and the plump chunks of strawberry show through – YUM

Keep it simple and use your favorite vanilla or white frosting recipe to top them off with. Sally includes a topping of fresh strawberry whipped cream that I’ll try another time, but wouldn’t hold to the heat of a summer day.

Happy 4th of July!

Let's celebrate and EAT!

Let’s celebrate and EAT!

Strawberry Cupcake Cones

  • 12 flat-bottomed ice cream cones
  • 4-5 large strawberries, or enough to make 1/3 cup puree
  • 1 and 2/3 cup + 1 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/4 cup strawberry yogurt (Greek or regular yogurt)
  • 3/4 cup milk
  • 1 tsp vanilla extract
  1. Preheat oven to 350°. Place the cones in a muffin tin on a cookie sheet and set aside.
  2. Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. If your strawberries are very ripe like mine were, you can simply mash them with a fork.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty.
  5. Whisk in egg, yogurt, milk, and vanilla extract until combined.
  6. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.
  7. Divide batter among the 12 cones and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Look at these gorgeous Red Velvet cupcakes my talented niece Nicole created for her 4th of July party!

Look at these gorgeous Red Velvet cupcakes my talented niece Nicole created for her 4th of July party!



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