by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20minutes Cook Time:15minutes Total Time:35minutes Calories: 126kcal Author: Austin Carter Servings: 24
– Electric mixer – Mixing Bowls – Measuring cups and spoons – Baking sheet – 24 flat-bottomed ice cream cones – Toothpick
– 1 cup white sugar – ½ cup hard margarine – 2 large eggs – 1 teaspoon vanilla extract – 1 ¾ cups all-purpose flour – 2 ½ teaspoons baking powder – ¼ teaspoon salt – ⅔ cup milk – 24 flat-bottomed ice cream cones
– Preheat the oven to 375°F (190°C) and place the oven rack in the center position. – In a bowl, beat together the sugar and margarine using an electric mixer on medium speed until creamy and smooth. cones
– Beat in the eggs, one at a time, on high speed until incorporated, then mix in the vanilla extract. – In a separate bowl, mix the flour, baking powder, and salt. – Gradually stir the flour mixture into the wet ingredients, alternating with milk, until just incorporated.
– Spoon the batter into each ice cream cone, filling them to within 1/2-inch from the top. Place the filled cones on a baking sheet. – Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. – Allow to cool before serving.