“Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!” - by Dee Akeson
Ingredients
Adjust Servings
Original recipe yields 30 cones (approximately)
Directions
- Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
- Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
- Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
Nutrition
Amount Per Serving (30 total)
- Calories
- 143 cal
- 7%
- Fat
- 4.7 g
- 7%
- Carbs
- 24.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (123)
Rate This Recipe
"I make these a bit different in that I put a liner in my cupcake pan and fill it about 2/3 of the way full with batter. Then I take the icecream cone and place the open end on the batter. As the cupca..." See moreke cooks it bakes up into the cone. I've never had a problem with soggy cones. Then I take the cone out of the tin, peel off the liner, and then frost after they cool. This leaves a nice round mound on the top of your cone perfect for icing! "
Jannet
"If you want to make these but fear the soggy cone, don't be afraid! It only happens when they are overfilled with batter and the batter leaks over the sides during baking. Whenever I make these, I fil..." See morel them just a bit over half full (it seems like such a little bit) but it will rise to the top and is perfect for decorating. I must say though, that I have never had leftovers so cannot comment on whether or not they are soggy the next day. These are a great crowd pleaser!! "
NEgirl
"After reading many reviews, I experimented with the 3 ways that were suggested to make these cupcakes as I was bound and determined to make them for my daughter's birthday. By far the best way is to ..." See morebake the cupcake in a regular baking cup/paper, after the cupcake is cooled cut the top off the cupcake but leave a small ridge of where the paper was(so you can tuck that part inside the cone). Now cut the bottom of the cupcake in half and put both halves inside the cone - it should fit nicely. Tuck the top of the cupcake into the top rim of the cone, don't just set it on the cone or it will fall off too easily, plus tucking it in will make a nice rounded cupcake so your frosting will be higher and look like an actual ice cream cone. I used a buttercream frosting with a piping bag and a #2D tip on it to swirl the frosting around the cupcake making it look like icecream. Had I had more time I would have painted some stripes of coloring in the bag and made a strawberry swirl affect with the icing, but it was after midnight....things you will do for your kids!"
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