Summer is in full swing in this Monday’s DC Cupcakes special DC Cupcakes: Coney Island Challenge! In this episode, you’ll see us brave the sweltering New York City summer heat to attempt one of our tallest cupcake projects to date for one of the most iconic events in New York City. And, on top of that, you’ll see a cupcake competition like you’ve never seen before.
As many of you know, we recently expanded Georgetown Cupcake and opened a new location in New York City. The chaos of opening our new shop in the historic SoHo neighborhood was shown in the special DC Cupcakes: Takes New York. Now, you will see us trying to grow our business in New York City. SoHo is just a tiny neighborhood in a gigantic city -– so how do we spread the word about Georgetown Cupcake to all those people out there? This is a question that many small business owners are faced with when they start out, either for the first time or in a new location. It’s a very scary problem to tackle.
We brainstormed tons of ideas. Then we thought, what better way to reach New Yorkers (in the summertime, no less!) than on Coney Island? From its historic Cyclone rollercoaster and the sky-high Wonder Wheel to the boardwalk and beach, Coney Island is the ultimate symbol of summertime in New York City. So, we head out to Coney Island to see how we can spread the word about Georgetown Cupcake.
We meet some officials from Coney Island, and they invite us to make a Georgetown Cupcake float for their annual Mermaid Parade. The Mermaid Parade is steeped in tradition and has officially marked the beginning of summer in New York City for the past 30 years. Naturally, we jump at the chance and attempt to build a giant mermaid out of cupcakes for our parade float. Suffice it to say, building a giant mermaid out of cupcakes in the scorching summer heat is a recipe for disaster!
And, of course, when you think of Coney Island, you can’t help but think of hot dogs and the historic Coney Island Hot Dog Eating Contest. Before we know it, we agree to host the first ever Coney Island Cupcake Eating Contest. How many cupcakes do you think somebody can eat in 8 minutes?!? Warning: Do NOT attempt this at home! All the participants were professional eaters. You will be SHOCKED at who wins!
Watch DC Cupcakes: Coney Island Challenge on Monday, July 1 at 7|6c on TLC! And, check out our recipe for our summertime Ice Cream Cone Cupcakes below!
Katherine & Sophie
Georgetown Cupcake Ice Cream Cone Cupcakes
Makes 24 ice cream cone cupcakes
24 ice cream cones
Chocolate cupcake batter (recipe below)
Vanilla buttercream frosting (recipe below)
¼ cup each of your favorite ice cream toppings, such as hot fudge, rainbow sprinkles, crushed toffee, hazelnuts or caramel
24 maraschino cherries
- Preheat oven to 350ºF and wrap foil over the top of a cake pan that is at least 3 inches deep.
- Pierce holes in the foil, and place the ice cream cones standing up in the holes.
- Using a mini ice cream scoop, transfer the cupcake batter into the ice cream cones.
- Bake the cupcakes for at least 18 to 20 minutes, or until a toothpick inserted comes out clean. Transfer the pan to a wire rack to cool completely.
- Using Georgetown Cupcake’s signature swirl technique, frost the top of each cupcake with vanilla buttercream frosting.
- Garnish with your favorite ice cream toppings.
- Add a cherry on top, serve, and enjoy!
Chocolate Cupcakes Recipe
Makes 18 cupcakes
1 ¼ cups flour, sifted
½ teaspoon baking soda, sifted
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 ¼ cups sugar
2 large eggs, at room temperature
1 ¼ teaspoons pure vanilla extract
1 cup whole milk, at room temperature
½ cup cocoa powder, sifted
- Preheat the oven to 350ºF. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
- Sift together the flour, baking soda and salt in a bowl and set aside.
- Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well-incorporated.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup.
- Reduce the mixer speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
- Add the cocoa powder, beating (on low speed) just until incorporated.
- Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For 12 cupcakes
16 tablespoons unsalted butter
4 cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt
Add the butter, sugar, vanilla extract, milk, and salt to the bowl of a stand mixer or a bowl with a handheld electric mixer, and mix on high speed until light and airy, approximately 3 to 5 minutes.
Photo courtesy Katherine and Sophie