Easiest Way to Cook Delicious Too Cute Ice Cream Cone Cupcakes

Too Cute Ice Cream Cone Cupcakes. Compare Prices on Cone Cupcakes in Kitchen & Dining. Want To Learn How To Make Tasty Cupcakes? More Fun Tutorials for Ice Cream Themed Cakes and Sweets!

Too Cute Ice Cream Cone Cupcakes These cute cupcakes dress up store bought cake mix and make a sweet end to your Fourth of July or Summer picnic. It doesn't matter what the holiday is, but I'm going to go out of my way to make it a little extra special. I just place my cones directly in each cupcake cavity and don't have problems with it falling over but if you're worried about that, just use foil to support the base of each ice cream cone (you can see I did this in the bottom right cone in the photo in the post as an example). You can cook Too Cute Ice Cream Cone Cupcakes using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Too Cute Ice Cream Cone Cupcakes

  1. Prepare 1 of 24 – 30 flat bottom ice cream cones.
  2. It’s 1 box of of favorite cake mix.
  3. It’s 2 of containers of icing.
  4. You need 1 of sprinkles, mini chocolate chips or other decorations.
  5. You need 1 jar of of maraschino cherries.
  6. Prepare 1 of * see ingredient notes below*.

If you've found yourself wondering how to make Ice Cream Cone Cupcakes, I'm going to show you exactly how in this post. These cupcakes are just the cutest dessert ever and so easy to make, too! They're the perfect summer dessert because you get the fun of an ice cream cone without ice cream melting all over the place in the hot summer heat. WHAT ARE ICE CREAM CONE CUPCAKES?

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Too Cute Ice Cream Cone Cupcakes instructions

  1. First off, these were my favorite cupcakes as a kid & sadly I don't see too many people making them anymore. They are soooo cute, fun, easy to make and the little ones absolutely love them. I suggest "Joy" ice cream cones & "Betty Crocker Party Rainbow Chip SuperMoist Cake Mix" – the rainbow chips add to the cuteness. If you're icing by hand you may only need one container of icing – but if you're swirling it up with a piping / decorating bag you will need 2-3 containers of icing. Also – buy extra cones – plan on finding a few cracked or broken unusable cones..
  2. Preheat oven to 350 – remove second / middle oven rack if necessary..
  3. Prepare cake mix according to directions..
  4. Fill cones no more than 3/4 full. Over filling causes the cakemix to bake/spill over the sides – you want it to rise just a bit over the top of the cone. I like "Joy" cones because they have a line inside the cone – i pour the cake mix so it's about a 1/2" over that line..
  5. So it's time to bake them. I've heard people say they have a hard time getting these cuties into the oven without knocking them over. If you forsee that issue – you can put you're baking sheets/tray in the oven first, and then carefully put each conecake onto the baking sheet. Just make sure you use your bottom oven rack – and pull the middle rack out before heating the oven..
  6. Bake 15 – 20 minutes or until toothpick in center of cake comes out clean..
  7. Cool & frost. I suggest using a 1M tip & decorating piping bag..
  8. Drain cherries & blot off extra liquid with a paper towel. Put a cherry on top of each cupcake :).
  9. Last – but not least – throw lotsa cute rainbow sprinkles on tops..
  10. These are best when eaten the same day as they are made – the cone starts getting a bit chewy/leathery after a day. Transporting these cupcakes can be interesting, lol, they like to topple over. I remember a friends mom used a pizza box & cut small squares all over the box to fit the cones into. I use 6 – large / 2lb. white candy boxes & cut four squares in each box. Then you just gotta find a box or container that's wide enough & high enough to fit them in – you deff don't wanna topple or smash your super cute creations. Enjoy ❤.
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These are such a fun treat for a kid's birthday! Never have I ever put a cupcake in an ice cream cone. Would be great for a party! They may not all turn out "perfect" but they taste wonderful. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners.

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