When I was a little girl my mom enrolled me in a community cooking class and the first thing I remember getting to bake was Cupcakes inside Ice Cream cones. Last week while I was baking in Betty Crocker’s kitchen I learned a new trick about baking these yummy treats.
The new trick is rather then pouring the batter directly into the ice cream cone and hoping it doesn’t spill over, you pour the batter into the cupcake holder then place the ice cream cone upside down in the middle of the cupcake holder. Yes, the batter bakes right into the cone AMAZING.
Ready to snack these yummy treats for your next Birthday bash or a fun surpirse for your kids when they arrive home from school?
Ice Cream Cone Cakes
from Betty Crocker
|1||box Betty Crocker® SuperMoist® party rainbow chip cake mix|
|Water, vegetable oil and egg whites called for on cake mix box|
|24||flat-bottom ice cream cones|
|1||to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)|
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
- Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.