Ingredients
1 cup white sugar
1/2 cup hard margarine
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
24 flat-bottomed ice cream cones
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
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Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C). Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract. Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.