Friday, December 16, 2011

Ice Cream Cone Cupcakes

Thursday we celebrated Amy’s (Spencer’s Mom) birthday, and I wanted to make something special and fun for her. This idea was inspired by something I saw on Pinterest, but when I mentioned the idea to my mom she said she used to make these for my older sisters.


First I found a blog that mentioned using a cupcake pan to hold the cones might not be the best idea because the lip is so shallow. THIS blog recommended cutting holes into a tin pan from the dollar store… which is easier said than done. I ended up cutting squares that were uneven and off center. In hindsight, I should have drawn the holes with a sharpie.

All of the ingredients (minus the cones)

 Super easy way to fill up pasty or frosting bags. The cup must be really large to hold all of the batter though. Push all of the air out of the bag, tie it off, cut off the tip, and begin piping into the cones.

Here is how much batter I put in the cones. I probably could of put more.
I had a ton of left over batter. You could either do two batches, or make cupcakes too. Next time I will put more batter in each cone to get a bigger "ice cream" effect. 

 All puffed up and light brown on top.

Finished product.

Happy Birthday, Amy!!

What you need:
-1 box cake mix of your choice (I used Betty Crocker Super Moist Butter Yellow)
-ingredients box mix requires (This box required 3 eggs, 1c water, and 1/3 c butter softened)
-1 to 2 cans of frosting of your choice (I used Betty Crocker Cream Cheese Frosting)
-24 flat bottomed ice cream cones (I used Food Lion brand)

1. Preheat oven according to box directions
2. Cut holes in tin pan
3. Place cones in pan
4. Mix cake ingredients according to box
5. Put zip lock baggie in large (very large) cup and scoop batter into the bag as if it were an icing bag. Cut at very tip.
6. “Pipe” batter into ice cream cones filling up almost the entire way. This method prevents a mess all over the pan.
7. Place pan in the oven on medium rack and cook based on box directions, but watch closely. My box called for 17-22 minutes and I cooked for 21 minutes. Insert toothpick and when it comes out clean, the cupcakes are done.
8. Place on wire rack to cool thoroughly before icing.
9. Repeat step 5, but using the frosting. You can either use a zip lock baggie or an icing bag with tips (what I used).
10. Top with sprinkles and candle!


Next Time: Easy Peppermint Fudge