Ice cream  cone cupcakes
Kitchen Corner
June 28, 2016

Ice cream cone cupcakes

Every so often, I like to do something for the kids. These are so easy to do and you can even let your kids have some fun with icing them.

You will need:

1 cake mix (any flavour), plus ingredients to make the batter

18-24 flat-bottomed ice cream cones

Butter cream icing or frosting sprinkles{{more}}


Preheat oven to 350°. Prepare cake mix batter according to package directions. Set aside. Cover a standard muffin tin with aluminum foil. Using a knife, prick holes in the foil where the muffin cups are. The holes don’t have to be perfectly in the centre of the muffin cups. You’re just going to use this set-up to keep the ice cream cone cupcakes stable as they’re baking. Widen holes slightly, and place one ice cream cone in the centre of each muffin cup, flat-bottomed side down. Fill each ice cream cone with about 2 tbsp of batter. The batter should come to the lower inner rim of the ice cream cones. Do not fill all the way to the top, or the ice cream cones will topple. Gently tap the tray on the counter to help the batter settle in the cones. Bake ice cream cone cupcakes 20-30 minutes. Check at 20 minutes. When a knife inserted in the centre of the ice cream cone cupcakes comes out clean, they’re done. Let ice cream cone cupcakes cool completely. While they’re cooling, you can prick the bottom of the ice cream cones with a fork to let some of the steam escape. This will keep them from getting soggy. When they are completely cooled, make a batch of your favourite butter cream icing, or use frosting and using a large star tip, you can pipe it on top of the cones. Garnish with some sprinkles.