“My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 24 cupcakes
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
- Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
Nutrition
Amount Per Serving (24 total)
- Calories
- 126 cal
- 6%
- Fat
- 4.7 g
- 7%
- Carbs
- 19 g
- 6%
Based on a 2,000 calorie diet
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Reviews (61)
Rate This Recipe
"Okay, this is how to make them look like full cupcakes, bake another batch in regular cupcake papers, filling only half way. Take those cupcakes and put them on top of the baked ice cream cone cupcake..." See mores frosting them together, and voila! you have nice BIG full "scoops" of cake"
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