We recently had a very Mickey birthday party for our two Mini-ions. Even though Mini-ion #1’s birthday was in March and Mini-ion #2’s is in May, I combined the two parties to have one big extravaganza.
One of my favorite parts was the Mickey ice cream cone cupcakes. I wish I had a picture of them perfectly displayed, but, well, they were too busy getting eaten.
I did feel like I was super mom with these, and it was a lot easier to do than you think.
Let me start by saying I received a lot of help over the course of this Mickey party from my friend L, who is a super crafty person. So by “I”, most of the time I mean, “L and I”. And I’ve received notes from dear husband on what I could have done better. Luckiest woman alive!
Building the framework for the cupcakes was key. L and I discussed a couple of different strategies, and the way we did it seemed the best for baking, storage and handling. We used a small disposable baking dish, covered it in foil, then cut a whole large enough for each cone to fit through. It was oven proof, it held the cones in place perfectly and it was easy to get the cones out, when needed. I probably could have dressed it up a little and made this the serving platter because once I put the cones on a platter, they all seemed to fall over.
I used a regular box cake mix (I haven’t found a homemade cake mix that I like yet, so I’ll continue with boxed for yellow cake. I have two chocolate cake mixes I love, but it seemed like it might be too much chocolate for this venture). I filled each cone less than 1/4 cup, about 1-1/2 scoops from my medium cookie scooper. I wish I had done 2 scoops, but I was very concerned about making sure the cones didn’t overflow with mix. 1/4 cup may have been better for these cones. I baked them based on the box directions, checked them, then ultimately baked them almost 10 minutes longer. AS SOON AS YOU CAN HANDLE THEM, pull each one out and poke two holes in the bottom of the cone with a toothpick to release the steam. You may even want to open the corner of the foil to allow for steam to come out. You need to give the steam a chance to get so the cones don’t get soggy.
For the frosting, I just used a typical chocolate buttercream frosting. Butter, confectioner’s sugar, cocoa powder, vanilla and milk whipped. That didn’t give it the black color I needed, so I added Wilton Icing Gel in black to really get the right blackness. To get the adorable Mickey ears, just a couple of mini oreos did the trick.