These nostalgia tickling treats combine my love of baking cupcakes in unusual containers and an unrequited childhood desire for a Snoopy Snow Cone Machine.
They're easy to make and you don't need any special equipment. I think my favorite thing about this experiment was the discovery that the snow cone spoon/straws actually work as a spoon for eating the cupcake! Here's how to bake up your own batch of melt-free snow cones:
Snow Cone Cupcakes
(makes 1 dozen)
1 dozen snow cone cups
1 dozen snow cone spoons
|I found a kit at Target for $3.49|
Your favorite cake recipe
A pudding-free cake mix like Duncan Hines Classic Yellow
(puddin-in-the-mix types are too moist for the paper cups)
Colored Sanding Sugars
2 bags of dried beans or rice
Step 1: Fill a standard cupcake pan with dried beans or rice. Tightly cover pan with aluminum foil. Poke the pointy end of each snow cone cup into each section of the foil-covered pan.
Step 2: Prepare cupcake batter. Dive batter evenly among cups (just shy of two ice-cream scoops).
Step 3: Bake at 350 for 28-30 minutes, checking halfway to straighten any cones that have tilted. Cupcakes are ready when tops spring back when lightly touched. Cool.
Step 4: Make sure you have some place to hold/display the finished snow cone cupcakes before you start decorating. A cupcake stand (like this ONE), or a decorative paper covered box with holes punched out will work.
Step 5: Pour sanding sugars into individual bowls. Use an ice-cream scoop to portion a scoop of vanilla frosting on top of a cupcake. Use a knife or small offset spatula to smooth the frosting into a dome. Dip half of frosted dome into one color of sanding sugar. Then dip the other half in another color. Insert straw/spoon.