This weekend, I experimented with a delicacy from my childhood - cupcakes baked inside ice cream cones. They were patriotic because I put star-shaped sprinkles on them; not because they voted or something. Baking the cupcakes inside ice cream cones had advantages (self contained, easy to eat), but there's a few things I need to keep in mind for next time.
- Fill the cones all the way to the top for a nicely rounded top.
- Use a light, fluffy batter. (The brown sugar based batter I used was reminiscent of actual chocolate chip cookies. Very tasty, but too dense to work out well inside the cones.)