Preheat oven to 180°C. Cover a muffin tray with tin foil. Create a small hole in the tin foil above each muffin well large enough to fit the cones in. This will help to stabalise the cupcakes while baking.
In a bowl using an electric hand mixer, cream together the butter and sugars. Add the eggs, one at a time, mixing well with each addition. Combine the flour and baking powder together. Alternating with the milk, mix the flour mixture into the batter.
Divide the dough equally among the waffle cones. Make sure the cones are no more that 2/3 full. Bake the cones for 15-20 minutes, or if using mini cones for 10-12 minutes. Remove the cupcakes from the oven and allow to cool completely.
Using an electric hand mixer, whip the egg whites, sugar and lemon juice in a double boiler. Remove from the double boiler, and continue to whip for another 5-10 minutes, until the egg whites are more solid and cooled. Fill a pastry bag, that is equipped with a large nozzle, with the beaten egg whites and pipe onto the cupcakes. Decorate with an assortment of sprinkles and baking decorations. Refrigerate the cupcakes that are not eaten right away.
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