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| Photo by Kelly Little |
ICE CREAM CONE CUPCAKES
makes approximately 2 dozen cupcakes
INGREDIENTS
On baking aisle:
Cake Mix of your choice (I used chocolate)
Frosting of your choice (I made my favorite buttercream, but canned frosting will do too)
On ice cream aisle end cap:
Ice Cream Cones (make sure they have a flat bottom!!)
Rainbow Sprinkles
Maraschino Cherries
INSTRUCTIONS:
Make batter following directions on cake mix box. Grab your cupcake/muffin pan. Stand up one ice cream cone in each muffin cup. Fill each cone with batter (up to about the middle line of the cone). Be sure not to overfill, because they will overflow when baking if you fill them up too much! Carefully move pan to your oven and follow baking directions on back of cake mix box. (I cooked mine at 350 for 18 minutes.)
After baking, let cupcakes cool completely. Swirl icing onto cupcakes. (I used tip 1M to make my swirl.) Just start on the outside and make a "swirl" working your way in and up to a point.
Shake rainbow sprinkles onto cupcake and add a cherry on top.
TIPS:
I drained, rinsed and drained again the cherries and then patted them dry with a paper towel. This helps cherry juice not pool on the frosting.
Sprinkle rainbow sprinkles immediately after icing each cupcake to be sure they stick.
AND THE MOST IMPORTANT TIP OF ALL....
These can be a little top heavy, and some of mine even "leaned" a little from the bottom of the cone while they were cooling. To keep them from falling over on your platter, squeeze a little dab of icing on the bottom of the cone and then press onto your serving dish. This did wonders to keep my cupcakes standing!
Now... let happy little mouths enjoy these fun treats! Aren't they too cute?!?
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| Photo by Kelly Little |