TV Exclusive: BACKSTAGE BITE #FarewellFriday Special with Tuck Everlasting's Andrew Keenan-Bolger!

BroadwayWorld is thrilled to add to our roster of exclusive talent and programing, Backstage Bite with Katie Lynch. Come into Katie's kitchen with some of Broadway's brightest as they eat, drink and merrily mix it up in this new cooking show. See your favorite stars out of their element as they whip up dishes inspired by their Broadway show. Watch what happens when these actors trade belting for baking!

Today, we are excited to bring you the latest episode, featuring TUCK EVERLASTING's Andrew Keenan-Bolger!

Carnival Cone Cupcakes

Ingredients

1 2/3 Cup Flour

1 Cup Sugar

1/4 tsp Baking Soda

1 tsp Baking Powder

3/4 Cup Butter

3 Egg Whites

3 TBSP Vanilla

1/2 Cup Milk

1/2 Cup Sour Cream

Directions

-Combine flour, sugar, baking powder and baking soda.

-Cube and add butter to dry ingredients.

-Add eggs, vanilla, milk, sour cream and mix together with fork or mixer.

-Stand ice cream cones in mini cupcake tins. This will hold the base of the cone in place while the cupcakes bake in the oven.

-Fill ice cream cones just below the top with batter.

-Bake at 350F for 15-20 minutes.

-LET CUPCAKES COOL!

-Using a piping bag (or a zip lock bag with a corner cut out) cover the top of your cupcakes with frosting to look like ice cream.

-Decorate with your favorite toppings.

-Always finish with a cherry on top!

-Enjoy your treats and embrace being a kid agai