- Hey everyone.

Welcome back to another episode of "The Baking Journal."

Today we are making these adorable ice cream cone cupcakes.

They've got vanilla cake and a vanilla and chocolate swirl with sprinkles on top.

I am so excited to show you how to do it.

Let's get started.

I saw this little trick online to keep the cones from toppling over.

Just cover your cupcake pan with aluminum foil and make Xs over each well, then gently pop your ice cream cones into each opening.

How cool is that?

To make the cupcake batter, combine butter, vegetable oil, and sugar together.

This recipe is for a small batch of cupcakes so a hand mixer works perfectly.

Once it's combined, add in two eggs and give it a mix.

(hand mixer whirring) Just making sure I get everything incorporated.

Using the hand mixer, sometimes there's some errant butter or even sugar that didn't get in.

Oops, almost forgot the vanilla extract.

Now for our dry ingredients, combine together instant vanilla pudding, flour, salt, and baking powder.

Once that's mixed together, alternate between your dry ingredients and 2/3 cup of whole milk, slowly mixing that into the butter mixture.

Before we fill our cones with cupcake batter, I am happy to share that this episode is produced with support from quarterly magazine, Edible Ohio Valley.

This magazine is dedicated to the people who grow, raise, and produce food close to us.

You can see their link listed in the description below.

Now, let's fill these cones.

(lively cheerful music) When you're filling the cones, you wanna make sure you don't go above this top ridge.

If you put too much batter in, your cupcake's gonna bake up, and it's gonna all come out of the cone and not make for a pretty cupcake.

So I need to go back around and get these a little more filled.

They settle as the batter goes in, and you may need to tap them just gently (cone tapping) so the batter gets all the way into the bottom of the cone.

Now that our cones are filled with batter, (tray tapping) they're going into a 350 degree preheated oven for about 20 to 22 minutes.

And here they are, looking good.

While our cupcakes are cooling, we're going to prepare the icing, and today we are making a vanilla chocolate swirl.

So it looks like just what you get at Creamy Whip.

I made this buttercream icing in advance and have linked the recipe in the description below.

What I really wanna show you is how to make the cool vanilla chocolate swirl design.

On a piece of plastic wrap, spread your icing out, and then roll the plastic wrap around the icing.

Give it a twist to secure the end so that no icing can escape.

Set it to the side and then repeat the steps with the chocolate icing.

Grab an icing bag fitted with a closed star tip, snip the ends of both the chocolate and vanilla icings, and then position them into the icing bag.

Squeeze out enough icing to be sure both flavors are visible, and then you're ready to start icing your cupcakes.

Start your swirl from the center of each cone.

When you're icing these, just keep in mind that just a couple swirls will really do you.

It gives you plenty of icing and still looks authentically like a soft serve ice cream cone.

Add some rainbow sprinkles on top, or maybe some chocolate Jimmies, if that's what you love.

These are so precious and look just like ice cream cones.

Look at how adorable these turned out!

Oh my gosh!

With the perfect little swirl of vanilla and chocolate and those sprinkles on top.

I can't wait to give this a try.

Oh my gosh.

It is so tasty.

You get the smoothness and lightness from the cupcake, that vanilla flavor, and then topped with the creaminess of the vanilla and chocolate swirl on top.

Little bit of crunch from the cone and the sprinkles on top.

This is truly a winner.

It would be perfect for a kid's birthday, for your own birthday.

It is just so much fun.

I hope you guys give it a try.

If you've enjoyed this episode, please remember to subscribe, gimme a like, and I'll see you next time on another episode of "The Baking Journal."