Allison requested her childhood favorite for her birthday – cupcakes baked in ice cream cones. I brought canned vanilla butter cream frosting so everyone could decorate their own.
3 cups all purpose flour
½ tsp baking soda
½ tsp salt
2 sticks (8oz) unsalted butter, cut into 1” pieces
2 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tbsp lemon zest
2 tbsp lemon juice
Preheat oven to 350. Arrange a dozen ice cream cones in a glass casserole dish.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl occasionally.
Stir 1/3 of the dry ingredients into the egg mixture. Add in ½ of the buttermilk. Add another 1/3 of the dry ingredients and add remaining half of the buttermilk mixture. Finish with remaining dry ingredients. Stir in lemon juice and zest.
Pour the batter evenly into each cone. Bake about 25 minutes, or until cake springs back when touched in the center.
Remove from oven and cool completely before frosting.