Ice cream cone cupcakes
I made cupcakes in ice cream cones once quite a while back, and it was a disaster. The cake mix baked over the tops and ran all over the place. It did nothing but make a big old mess in my oven and I had to throw them all away. When I walked by these teeny, tiny ice cream cones when I was grocery shopping the other day, I couldn’t resist the urge to buy them and try again.
I have to admit, that the first batch went straight to the trash. Major flashback. But I persevered and ended up with these adorable little cupcakes. How stinkin’ cute are they? The trick for me was definitely to only fill them halfway full. They baked up just a little above the tops of the cones and were perfectly baked inside. And with a nice swirl of frosting on top, they even look like ice cream cones. Love!
Recipe: Ice Cream Cone Cupcakes
boxed cake mix (and necessary ingredients) or favorite cake recipe
ice cream cones
Make cake batter, as per directions on the box or your recipe. Preheat oven to 350 degrees. Set ice cream cones inside the cups of a muffin pan. (I used a mini muffin pan for these little cones.) Spoon batter into cones, filling halfway. Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean. (If using regular sized cones, baking time will be 18-20 minutes.) Allow to cool completely before frosting.
For those who need to know….