Cupcakes In Ice Cream Cones

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   1. Prepare the cake batter as the package directions indicate, using the amounts of eggs, oil and water specified on the box.

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   2. Carefully unwrap the ice cream cones, being sure not to damage them. Gently place each ice cream cone into an un-greased 12 cup standard size muffin tin, one for each muffin cup.

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   3. Carefully fill each ice cream cone with the cake batter. Leave a little bit of room right at the top of the cone for expansion (about 1/2 inch - 3/4 inch). Replace each cone into its muffin cup.

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   4. Bake according to the cake batter directions. This is usually about 15 minutes.

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   5. Prepare the cupcake frosting or you may prefer to open up a can of store-bought frosting.

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   6. Put the the sprinkles into a dish.

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   7. Remove the the cupcakes from the oven and let them cool.

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   8. Frost the cupcakes by spreading it on with a knife. Make sure you allow the frosting to warm up a little if you have been storing it in the refrigerator. Some frosting can be more difficult to work with if cold.

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   9. Dip the tops of the cupcakes into the sprinkles.

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    10. Serve and enjoy!

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    Note: Do not overfill the ice cream cones with the batter. An ice cream scoop holds about the correct amount of batter and will allow you to do a very nice and trim job for filling. Try to aim for cupcakes that don't overflow the ice cream cones. These will end up being a lot more attractive and they will be much easier to frost.

* Per serving · 4 servings · Values may vary.

No additional tips available.