Strawberry Ice Cream Cone Cupcakes

Cupcakes:
12 flat-bottomed ice cream cones
1 cup sliced strawberries
1 cup plus 1 tablespoon granulated sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted
butter, at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 large egg whites
1/4 teaspoon cream of tartar

Whipped cream topping:
11/2 cups cold heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
12 medium strawberries

1. Make cupcakes: Position a rack in center of oven and preheat oven to 350°F. Cut twelve 6" squares of aluminum foil and press them into 12 muffin tin openings, letting edges of foil overlap edges of cups. Place a cone in each opening, wrapping foil around cone to make it fit securely into pan opening.

2. In a small bowl, stir strawberries and 1 tablespoon sugar together. Let sit 15 minutes. Purée strawberries (along with any liquid that forms) in a food processor fitted with the metal blade. Strain purée through a fine-meshed sieve into a bowl. Set aside.

3. Sift together flour, baking powder and salt.

4. In bowl of an electric mixer, using paddle attachment, beat butter and remaining 1 cup sugar until light and creamy. Mix in half of flour mixture, then milk, vanilla and almond extract. Mix in remaining flour mixture. Set aside.

5. In a clean, grease-free bowl, beat egg whites and cream of tartar until frothy. Increase speed to medium-high and beat egg whites until soft peaks form. Use a rubber spatula to fold 1/3 of whipped egg whites into reserved batter, then fold in remaining whites. Reserve 2 tablespoons of strawberry purée and fold remaining purée into batter.

6. Fill each ice cream cone with batter to just below top of cone, about 1/4 cup. Carefully put cupcakes in oven, making sure that cones are standing straight in pan. Bake about 28 minutes or until a toothpick inserted in center comes out clean. Leave cupcakes in pan to cool.

7. Whip cream: In a chilled large bowl, beat cream, confectioners' sugar and vanilla at medium-high speed until firm peaks form.

8. Use a small metal spatula to spread a thick layer of whipped cream over top of each cupcake. Use a small spoon to swirl about 1/2 teaspoon of reserved purée lightly into cream to marbleize it. Place a whole strawberry on top. Serve cold. Cupcake cones can be eaten out of hand or propped individually in a small glass or serving dish.

Recipe developed by Elinor Klivans

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