These Bomb Pop Mini Cone Cupcakes are vanilla cupcakes baked in a mini cone. Frosted and dipped in colored white chocolate.
It’s that time of year.
When we make everything red, white, and blue.
Starting with Memorial Day coming up and going through July 4th.
And it’s usually when I make something with Bomb Pop popsicles in mind.
Some years they have been in the form of Jello Shots.
Other years in cheesecake form.
This year I made Bomb Pop Mini Cone Cupcakes.
These do take some time.
So yes, to make it easier I used a box mix.
Feel free to make your favorite white cake if you like.
But don’t substitute out the Swiss meringue buttercream.
Because it’s so good.
And it holds up well to the dipping in the chocolate.
Now the original bomb pops are blue raspberry, lime, and cherry flavored.
Usually when I make bomb pop items I do use those flavors.
However, I really was just in the mood for a vanilla cake.
You could put some cherry extract in the red cake batter.
Some blue raspberry in the blue cake batter.
And lime flavoring in the white cake mix if you wanted.
Could you make these using full sized cones?
Absolutely.
But how many you get and how long to bake them for will change dramatically.
I would bake the full sized ones for about 20-22 minutes.
Also be sure to only filled them halfway.
You don’t want spillage.
Personally, I like them best as minis.
While I used white chocolate to make my coating you can use candy melts.
However, I use the white chocolate because it tastes better.
The oil is needed to get a smoother finish but also while the chocolate still hardens, the oil helps keep it softer.
So you don’t break your teeth biting into it. 🙂
Last but not least…it’s a great time to order my cookbook. 😀
Want More Cupcake Recipes?
Chocolate Root Beer Float Cupcakes
Strawberry Pretzel Cream Cheese Cupcakes
Dark Chocolate Butterfinger Cupcakes
Strawberry Buttercream Neapolitan Cupcakes
Bomb Pop Mini Cone Cupcakes
Ingredients
- For the Cupcakes:
- 1 package 15.25 oz white cake mix
- 3 egg whites
- 1 cup whole milk
- 1/3 vegetable oil
- red food coloring
- blue food coloring
- 48 mini ice cream cones
- For the Swiss Meringue Buttercream:
- 1 cup (about 9) egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, cubed and at room temperature
- 1/4 tsp. salt
- 1 tsp clear vanilla extract
- red food coloring
- blue food coloring
- For the White Chocolate Coating:
- 24 oz. white chocolate, finely chopped, divided
- 6 TBSP vegetable oil, divided
- red food gel
- blue food gel
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 mini muffin tins with non-stick spray. Place on a flat surface. Place a mini ice cream cone in each well.
- In a large bowl mix add the cake mix, three egg whites, milk, and oil. Mix until fully combined.
- Take out two cereal bowls. Add a cup of batter to one bowl. Add a cup of batter to the second bowl.
- In one bowl add the blue food coloring and mix until the batter is blue. Place batter into a piping bag.
- In the other bowl add the red food coloring and mix until the batter is red. Place batter into a piping bag.
- Add the remaining white batter into a piping bag.
- Pipe a small amount of each color into each mini ice cream cone until it's 1/2 full, otherwise the cupcakes will overflow out of the cones.
- Place very carefully in the oven so you don't tip the cones over. Cook for about 12 minutes, or until the tops are golden brown.
- Remove the mini muffin tins from the oven carefully and allow to cool completely.
- For the Swiss Meringue Buttercream:
- Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
- Heat, stirring occasionally, until mixture is 160F or hot to the touch.
- Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes
- Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more. It will looks curdled and you will freak out. Don't worry it comes together when you continue to beat it.
- Add vanilla extract and salt and beat on high for 1-2 minutes until smooth and creamy.
- If wanting to color the frosting, paint on line of red coloring on one side of the piping bag, then a blue one on the other. Don't put them too close together or you will get purple and not red, white and blue,
- Swirl frosting onto the cupcakes cones to look like soft serve ice cream.
- Once cupcakes are piped place them in the fridge or a cool area before dipping in the chocolate.
- For the White Chocolate Coating:
- Combine 8 oz white chocolate and 2 TBSP oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl and add blue food gel. Mix until fully combined. Let cool about 5 minutes.
- Dip the entire top of the cone (the frosting) into the blue white chocolate. Repeat with all of them.
- Let chocolate completely set before dipping the next layer.
- Combine 8 oz white chocolate and 2 TBSP oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl. Let cool about 5 minutes.
- Dip the the cone (the frosting) halfway down into the white chocolate. Repeat with all of them.
- Let chocolate completely set before dipping the next layer.
- Combine 8 oz white chocolate and 2 TBSP oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl and add red food gel. Mix until fully combined. Let cool about 5 minutes.
- Dip the top of the cont into the red white chocolate. Repeat with all of them. You can add some star sprinkles on top if desired.
- Let them fully set up and then enjoy.
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