ice cream cone cupcakes

Today is my ward's first primary picnic of the summer and I put myself in charge of treats.  I showed the primary children all the ingredients for these treats on Sunday hoping to peak their curiosity so they'd come find out exactly what you can do with cake mix, ice cream cones, powdered sugar and sprinkles.  We have a terrific primary and I can't wait for the picnic!

ice cream cone cupcakes (the frugal girls)
1 box white cake mix, batter prepared as directed on the box
1 box ice cream cones (package of 24)

Prepare cake mix batter according to package directions.  Place ice cream cones in a 9x13 pan (you may need more than one).  Fill cones 2/3 of the way full.  Bake at 350 for 15 minutes or until they are cooked through.  Let cool.  If cake rises and bakes over the top of the cone, use a knife to level the cake so it is level with the cone.  Use a 1M Wilton tip to pipe the icing onto each cupcake cone.  Top with sprinkles!

icing
1 big bag powdered sugar
1 cup Crisco
1 teaspoon vanilla extract
1 teaspoon lemon extract
water
red, white and blue sprinkles

In a large bowl, beat powdered sugar, Crisco, extracts and enough water to get the consistency of icing you desire.  (I probably used 1/2 cup of water or more but definitely start out with 1/4 cup and gradually add more.)


 

soft lemon sorbet

This sorbet is delicious, no doubt about it.  My oldest made it last night for the sister missionaries.  It had the perfect tartness but was also very sweet.  Just right for the start of summer and went well with the summer salads we served.  I wish I had pulled out some Nilla wafers to serve alongside this sorbet.  Would've been a nice touch.


soft lemon sorbet (Cuisinart)
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.  Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes.  Cool completely.  This is called a simple syrup and may be made ahead in large quantities to have on hand for making fresh lemon sorbet.  Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine.  Turn the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 to 30 minutes.

Note:  Melts quickly; serve and eat right away.