Creamsicle Cupcakes

Any true New Jerseyan recognizes the bright orange and white swirl of a classic Kohr’s cone. It’s a staple at the Seaside Boardwalk and has been around for basically forever. They’re also reminiscent of a classic creamsicle. Whichever you identify it with, it’s good. I created this recipe a year or so ago, and I’ve been asked to replicate it ever since. I can see why because the cake is moist, the waffle cone layer adds great texture, and the flavor is both amazing and nostalgic. A perfect summer treat.

Orange Curd Filling:

Ingredients:

4-5 large oranges worth of orange juice (a cup plus a couple tablespoons)

1 tbsp orange zest

3 tbsp cornstarch

2/3 c sugar

1/4 c almond milk

2 tbsp coconut oil

In a small steel pot, add strained juice and zest. One tbsp at a time, whisk in cornstarch. Then, whisk in sugar and almond milk. Place on medium high heat and continuously stir until mixture gets obviously thick and starts to bubble. Immediately remove from heat and stir in coconut oil until incorporated. Place in fridge until chilled.

Cake:

Ingredients:

  • 6 waffle cones
  • 1 1/2 tsp melted coconut oil
  • 1 1/2 c AP flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tso salt
  • 2/3 c almond milk
  • 1/2 tbsp apple cider vinegar/ lemon juice
  • 1 1/2 tsp vanilla
  • 1/2 c softened coconut oil
  • 1 c sugar
  • 2 tbsp flaxseed+ 6 tbsp water (mixed and set aside for 5 mins)*
  • 1 1/2 tbsp aquafaba (liquid from a can of chickpeas)*

*You could probably do either 3 tbsp of flaxseed with 9 tbsp water or 4 tbsp of aquafaba

Preheat the oven to 325. Whisk together almond milk, apple cider vinegar, and vanilla. In a blender/food processor, pulse waffle cones until finely crushed. Mix in melted coconut oil and set aside. Whisk together dry ingredients in a medium bowl and set aside. In a stand mixer with a paddle attachment, beat softened coconut oil and sugar for two minutes until fluffy on medium high. Lower speed and slowly add flax mixture and apple sauce. Beat for 1-2 minutes. Add half the dry ingredients, the almond milk mixture, and then the other half of the dry ingredients until just incorporated. In a lined cupcake tin, place a thin layer of waffle cone mixture in each mold. Evenly divide batter between molds and place in oven for 18-20 minutes and a toothpick comes out clean. Cool cupcakes in pan for 5 minutes, then remove from pan and transfer to wire rack to cook.

Frosting:

Ingredients:

1 c softened coconut oil

1/8 tsp salt

3 c powdered sugar

5 tbsp almond milk

1 1/2 tsp vanilla

zest and juice from 1 small orange

cornstarch as needed

Beat coconut oil and salt together for 3-4 minutes in a stand mixer on medium. Gradually add powdered sugar on low until fully incorporated. Add almond milk and vanilla and beat for about 2 more minutes. Place half in one side of a piping bag. Add some of the leftover curd, juice, and zest to taste. If runny, add cornstarch until firm enough to pipe. Add to piping bag with other half. Set aside.

Assembly:

Make sure cupcakes are completely cool. Use a piping tip/spoon handle to make a deep hole in each of the cupcakes. Fill each gap with orange curd. Pipe frosting. Top with more orange zest and waffle cone crumbs as desired.

Tips/ Things I Would Change:

  • For the curd, I think you can skip the coconut oil
  • You can make the curd up to a few days ahead so it isn’t so much all at once
  • You’ll have lots of extra curd
  • I didn’t use all of the waffle cone mixture this time, but I would next time because I would like to make that layer a little thicker
  • For the orange frosting, I would try only adding juice and zest instead of some curd because I think it messes with the texture, which made it hard to pipe
  • If you don’t like piping, just put half of each type of frosting on either side of the cupcake

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