Wednesday, November 08, 2017

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes
The grand-boys were delighted with these ice cream cone cupcakes which were  inspired by an idea on the Betty Crocker website. A chocolate cake mix was used to fill each cone halfway. Most children like to show off their creativity, and allowing them to frost and decorate their own ice cream cupcake makes it fun for everyone. 

Baked Cones in a Muffin Pan
It's important to find flat-bottomed medium sized ice cream cones. A muffin pan makes a great baking pan and foil was used to fill the gaps in the muffin cups to keep the cones straight while baking. The fear of the cones burning was completely misplaced. It was so amazing that they didn't even deepen in colour.

The Cones Filled in Nicely
The cake reached all the way to the bottom. It's fool-proof and almost impossible to make a mistake with this dessert.

Topped with
Ice Cream & Sprinkles
One option is to top the cone with ice cream. Serving ice cream in this way is mess-free and holes poked in the cake allowed the ice cream to seep all the way through to the bottom, so it's good to the last crumb. Another option is to pipe icing on each cupcake. In that case I would pour more batter into the cones because icing would stay more firmly in place.

1 box Betty Crocker cake mix (any variety)
1 cup water
1/2 cup oil
3 eggs
24 flat bottom ice cream cones
1 gallon ice cream (any flavour)
Rainbow sprinkles

  1. Preheat oven to 350*F and place an ice cream cone in each muffin cup, filling gaps in the cups with foil.
  2. Prepare cake batter as instructed on box and fill each cone halfway to three-quarters full.
  3. Bake at 350*F for about 20 minutes or until a toothpick inserted in center comes out clean.
  4. Cool to room temperature before topping with ice cream and decorating with sprinkles.

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