Ice Cream Cone Cake Pops

I just love these. I made a fall version for our upcoming bake sale to raise
money for the Church we are building in India. My kids just loved them.
I think the greatest thing about these is that they can be adapted to whatever
event you are planning.

Cake Ball:
1 Boxed Cake Mix
(Prepare to package directions and bake in a 9x13 pan. Make sure to cool
completely)

Frosting:
1 Stick room temperature non salted butter
2 cups powdered sugar
1/2 tsp vanilla
1/4 tsp almond emulsion or extract
1/4 cup heavy whipping cream

Beat butter with electric mixer till light and fluffy. Beat in powdered sugar 1 cup at a time. One combined add vanilla and almond. Beat till combined. Add whipping cream slowly to make a soft consistency frosting.

Assembly:
Crumble cake into a large mixing bowl. I did this by cutting the cake own to smaller squares and rubbing 2 pieces together. Add 2/3 cup of the frosting to start. Using a fork incorporate cake and frosting together. Continue to add frosting and mix until you have a consistency that will hold its shape while being rolled into a ball. This will all vary on how moist your cake is. Using a small ice cream scoop form and shape mixture into desired size. Mine were about the size of a ping pong ball. Place them on a parchment line cookie sheet and chill for 30-45 min in the freezer. Once chilled place each ball firmly on the top of a kids sized ice cream cone. Mine came 60 in a box. I got them at Walmart but I also saw Target has them. Once they are all fitted on the cone place in the fridge until candy coating is melted.

Dipping:
1 pkg any color candy coating (I used Wilton)
1 pkg dark chocolate candy coating
Crisco shortening to thin candy coating if needed ( I needed to)
Assorted Sprinkles
M&M's

Melt colored candy coating per directions of package. Add shortening if it is to thick. Take the chilled cake cone and dip in the melted candy. Let it run down the cone to simulate ice cream. Sprinkle with sprinkles while still wet. Let them firm while you melt the chocolate candy. Using a spoon place some chocolate on top to let it run down a bit and top with an M&M. Store in fridge till ready to serve and let them come to room temperature.

Cinnamon Roll Cupcake

Cupcake

1 Box yellow cake mix

1 Stick melted butter

3 eggs

1 cup water
1 cup brown sugar
1 1/2 tsp cinnamon

Preheat oven to 350 degrees. Line 24 cupcake tins.
Combine dry yellow cake mix, 1 stick melted butter, 3 eggs, and 1 cup on water in a deep mixing bowl. Beat on low speed until combined and turn up to medium high speed for an additional 2 minutes. Mixture should be light and fluffy. In a separate bowl combine the brown sugar and cinnamon and mix until well combined. Take one tablespoon of cupcake batter and place in the bottom of each lined tin. Next take 1 rounded teaspoon on brown sugar/cinnamon mixture and sprinkle over the top of the batter. Repeat with with another tablespoon of batter and cover with another rounded teaspoon of brown sugar mixture. Next take either a sharp knife or I used a tooth pick to swirl the cinnamon sugar mixture through the cupcake. Bake for 18-19 min or until a toothpick inserted into the center of the cupcake comes out clean. Remove from over and let cool for 5 min and then remove cupcakes from pan to finish cooling on a wire rack.

Frosting

1 8oz package cream cheese (room temperature)
2 Sticks unsalted butter (room temperature)
5 cups powdered sugar
1 tsp Vanilla
1/3 cup heavy whipping cream

Over medium speed beat together cream cheese and butter. Beat mixture until all lumps are gone and has a fluffy texture. Beat in powdered sugar 1 cup at a time until all is gone. Add vanilla and heavy whipping cream and beat for 2 minutes. Frost cupcakes with desired technique. Place in fridge for 1 hour.

Caramel Drizzle

1 stick butter
1 cup brown sugar
1 1/2 tsp brown sugar

In a small sauce pan over medium heat melt together the butter, sugar, and cinnamon. Heat the mixture stirring constantly until the mixture just reaches a boil. Remove from heat stirring constantly for 2 min to cool it down a bit. Remove cupcakes from fridge and using a spoon drizzle desired amount over cupcakes. Immediately place back in the fridge to set up.

Apple Cider Cupcake with Spiced Cider Reduction Buttercream

Apple Cider Cupcake
Favorite White Cake Mix - I used Pilsbury
3 Whole eggs
1/3 cup oil
1 cup fresh pressed apple cider

Preheat oven to 350 degrees.
Combine dry cake mix, oil, eggs, and apple cider. Beat on meduim speed until well combined and batter becomes light and fluffy. Divide batter into 24 prepared cupcake liners and bake at 350 for 18-20 mins. Cool in pan for 5 min and then remove to finish cooling on a wire rack.

Spiced Cider Reduction
2 cups fresh pressed apple cider
1 cinnamon stick
3 whole allspice

In a small sauce pan bring apple cider, cinnamon, and allspice to a boil over medium high heat. Stirring occasionally reduce the cider to 1/2 of a cup. Remove Cinnamon stick and allspice and let cool.

Spiced Cider Reduction Buttercream
2 sticks room temperature unsalted butter
4 1/2 cups powdered sugar
1 tsp meringue powder
1/2 cup spiced cider reduction

Beat butter untill light and fluffy. Beat in powdered sugar 1 cup at a time. Once all the sugar in incorporated add the spiced cider reduction 1 tbs at a time untill you have reached your desired consistancy. Once you are at your desired result add the meringue powder and beat and additional 1-2 min for a light and fluffy texture. Pipe or spead on cooled cupcakes I used Wilton tip 1M