April 14, 2011

Cupcake Ice Cream Cones

Tonight after work and one child's track meet I'm hoping to get about 50 cupcakes made in addition to the 60 cookies I've already made but have to decorate for an event at work tomorrow.    With cupcakes on the brain I decided to post a fun recipe for cupcakes that look like ice cream cones - one that many of us have many more than a few times, but for others, it may be a brand new idea!

Another reason I'm posting this particular version is it's a little different than most of us were trying to make them 10 years ago.  This version has you make the cupcakes separately and then fill the cones for decorating.  No more trying to balance cupcake batter filled cones in muffin tins in the oven.  

These are not the cupcakes I'm making for the event tomorrow night but I hope to take some photos of those for An American Housewife post this weekend.  Enjoy!

An Oldie but a Goody;  Cupcake Ice Cream Cones

1 box cake mix
Water, vegetable oil and eggs as directed on cake mix box

18 flat-bottom ice cream cones
3 containers frosting
1/4 cup sprinkles
Regular sized cupcake liners
Mini sized cupcake liners

Heat oven to 350°.  Place paper baking cup liner in each of 18 regular-size muffin cups; place mini paper baking cup liner in each of 18 mini muffin cups. Make cake mix as directed on box, using water, oil and eggs. Spoon evenly into regular and mini muffin cups.

Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22 minutes, or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely.

(Hint:  If you don't have a an ice cream cone holder like the one in the picture, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.)

Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely.

Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright.Print Friendly and PDF