Vanilla Cupcake Cones:

1. Heat oven to 350°F.
2. First, you’ll be prepping your baking pan to hold the cones upright in the oven. Lay a sheet of aluminum foil over a 12-well cupcake pan, crimping the edges to attach to the pan. (Alternatively, you can clip it in place with metal binder clips.) Using a small paring knife, cut a wee X in the foil in the centre of each well. Gently insert cake cones through Xs. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Whisk in milk, neutral oil, sour cream, egg, and vanilla, taking care to not overmix the batter.
5. If confetti-ing your cupcakes, use a silicone spatula to fold sprinkles into batter.
6. Evenly divide batter amongst the cones. Each cone should get roughly 2 ½ tablespoons of batter.
7. Bake for about 25 minutes. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
8. Allow cupcake cones to cool in pan for 10 minutes. Then carefully transfer cones to wire rack and allow to cool completely.
   NOTE: Set aside the foil-lined cupcake pan, as it’ll come in handy when you’re frosting your cones.

Scoop Shop Buttercream:

1. Once cupcake cones are totally cool, let’s make buttercream! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
2. Sift in a third of confectioners’ sugar (1 ½-ish cups or 165g), then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
3. Mix in sour cream, beating until buttercream is your preferred consistency. ^[4]
4. Decide how many flavours of frosting you want, then set out that number of bowls and spoons. We made cupcakes featuring all 6 flavours from our curated LorAnn Oils Scoop Shop Sampler, so we then divided the buttercream into 6 bowls (about 160g frosting each bowl).
5. Add ¼ tsp LorAnn flavouring and desired gel food colouring to each bowl, then mix each flavour with its own spoon (to avoid accidentally mixing flavours and colours!).
   NOTE: We used Ann Clark gel food colouring, and here’s how we coloured our frostings:
   • Amaretto: bubblegum pink
   • Blue Raspberry: sky blue
   • Cookies & Cream: no colour
   • Mint Chocolate Chip: leaf green
   • Orange Cream: pumpkin orange
   • Pralines & Cream: teeny-tiny bit of mocha brown
6. Place buttercream bowls in fridge to allow frosting to firm up a bit and to begin to crust over just a smidge.
7. Retrieve one flavour/bowl of buttercream from the fridge. Scoop half of the frosting into a 2-ounce (#16) disher (y’know, like the one from your Scoop There It Is box!). With a spoon, press buttercream down so that it completely fills the disher.
8. Pick up one cupcake cone and hold upright. Centre disher over cone, gently push buttercream into top of cone, press lever, then raise disher (and release buttercream) in one motion. Ta-da! Look at that adorable “ice cream” scoop!
9. Carefully insert cone back into foil-lined cupcake pan.
   NOTE: If it’s particularly warm in your kitchen, you may want to go ahead and set the pan in your fridge. That way, your finished scoops can chill.
10. Repeat with second cone for this flavour.
11. Wash disher to remove any traces of the last flavour, then repeat steps 7–10 to top cones with remaining 5 flavours of buttercream.

Decorating:

1. You can decorate your cupcake cones however you like! Scatter ColorKitchen Rainbow Sprinkles on top. Stick a shard of Jules Destrooper Butter Crisp into the buttercream. Add a dollop of stabilized whipped cream and a maraschino cherry. Drizzle with caramel sauce. Stay classic or get wild and crazy!
2. Here are more specific decorating ideas for the flavours included in our curated LorAnn Oils Scoop Shop Sampler:
   • Amaretto: toasted & chopped almonds, maraschino cherries
   • Blue Raspberry: sprinkles, Dandies mini marshmallows, vegan gummy candies (sharks!)
   • Cookies & Cream: mini Oreos, crushed Oreos
   • Mint Chocolate Chip: mini chocolate chips, mint leaves, Andes Mints
   • Orange Cream: small orange wedges, white chocolate chips, candied citrus peels
   • Pralines & Cream: praline pecans, salted caramel drizzle, toasted & chopped pecans
3. Refrigerate the cupcake cones until you’re ready to serve them. Allow cupcake cones to come to room temperature before you share ‘em, as cold buttercream = hard buttercream.