This is a recipe for snow cone cupcakes will have your holiday barbecue guests saying OOOH’s & AHHH’s when placed on the dessert table. These little gems are fun to make & bring out the kid in all who are lucky enough to take a bite. I say lucky, because when I brought these to a July 4th picnic last year, they were gone within 10 minutes!
I like to make these for Memorial Day, Labor Day and of course July 4th, because of their red, white and blue decorations making them look like the classic treat enjoyed from the ice cream man truck. But really, they can be custom made for any occasion calling for festive colors; one that stands out in particular in mind is Halloween…wouldn’t these make adorable candy corn cakes??! I say YES!
I’m not sure if you follow Angie aka Bakerella, but if not- you should! She is the mastermind behind Cake Pops and her creations are stunning. So much talent!! I’ve subscribed to her for years and I am always excited when I see her post pop into my email because I know it will be full of beautiful photos and great recipes! This recipe here is an adaptation of her cupcake recipe-they of course do not look like hers, but I tried my best.
If you are ready to break out your inner Yankee Doodle Dandy, then these little cakes are for you!
Snow Cone Cupcakes
1 box white cake mix
1 tub of vanilla frosting
Red and blue food coloring
Cake decorating bags
Red, white and blue sugar sprinkles
Paper cupcake liners
Preheat oven and prepare cake batter mix according to directions.
Separate prepared batter evenly into three bowls.
In one bowl of batter, add 3-4 drops of red food coloring. Stir well. If batter is too “pink”, continue to add one drop of color at a time until you reach desired color. I went just a few shades darker than pink.
Repeat with blue food coloring in second separated batter.
You should now have 3 bowls of batter; 1 plain, 1 red and 1 blue.
Place 3 disposable cake decorating bags (I have a box of 20 made by Wilton-you can find at Michaels or Walmart) in 3 separate tall glasses. Fold tops of bags over rim of glass. Fill each bag with prepared batter.
Twist top of bag and secure with a twist-tie. When all are complete, lay on counter side-by-side. Using masking tape or scotch tape, secure bags about 1-inch from the bottom.
Line baking tin with cupcake paper.
Snip tip ends off bags and fill cups 2/3 full with batter.
Bake according to directions. Cool completely.
You will need sprinkles…
Pour sprinkles on three separate plates. This will be easier than sprinkling on top, trust me.
Spread frosting over middle “white” section first. Roll cupcake front to back in white sprinkles.
Next, spread frosting over red or blue section and roll cake in matching colored sprinkles.
Finish with last section and roll in matching color.
I used boxed cake mix because it was easy, but you can most certainly substitute your favorite from – scratch vanilla cake recipe!
*recipe adapted from Bakerella
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