Ice Cream Cone Cupcakes

Cupcakes baked in an ice cream cone

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Ingredients

1 Box of Cake Mix
2 Containers of Frosting - flavor of choice
3/4 cups of Confection Sugar
2 teaspoons of vanilla extract or vanilla powder
Sprinkles for decoration
18-24 Flat Bottom Ice Cream Cones small work better than large
1 Disposable Wilton Cupcake Decorating Kit with metal tip size 2M ziplocks also work

Instructions

Pre heat oven to 350 degrees F. Prepare cake mix according to the directions.Place cones in a muffin pan or mini muffin pan* not too close together ( 6 cupcakes per 12 sheet). Using spoon fill the cones under the first rim (not quite 3/4 full)*. Gently tap the cones to help the batter settle to the bottom. Carefully place in oven - middle rack - for 15-20 minutes - remove when done and repeat. Let all the cupcakes cook completely.

FROSTING

Remove room temperature frosting from containers and place in mixing bowl with confection sugar and vanilla extract. Beat the frosting for at least 3 minutes or until the icing is stiff but not sticky
Prepare the pastry bag according to the instructions and begin piping the frosting in a counter clockwise motion, working from the outside to the center.Garnish with sprinkles. Store the same way you would store any cupcakes.

Notes

Of course you could use your favorite homemade cake batter and frosting for this recipe.
I opted for the semi-homemade version!

TIPS:
1. I found mini muffin pans worked best for the size cones I used and there wasnt too much wiggling. Also, I made half the amount of cupcakes in each pan.
2.Do a small test batch before you bake all cones/cupcakes - you'll get a better idea of how much to fill or not to fill

Tried this recipe?Let us know how it was!