Ingredients
- 1 recipe White Cupcake Batter
- 12 flat-bottomed ice cream cones
- Frosting (see Frosting suggestions, below)
- Sprinkles, candied cherries, or other garnishes of choice
- Vanilla Cream Frosting
- Peanut Butter Frosting
- Strawberry Cream Cheese Buttercream
- Muffin pan
Preparation
Step 1
Preheat oven to 350°F (180°C)
1. Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheated oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester inserted in center comes out clean.
2. Let cool completely in pan on rack. Top cooled cupcake cones with frosting. Sprinkle with garnishes.
Notes
These cupcakes can be made up to 1 day ahead, but they taste best the day that they’re made. Place unfrosted cupcakes in an airtight container and store at room temperature. Frost just before serving.
One package (18/25 oz/515 g) of cake mix will work in place of the cupcake batter. Prepare mix according to package directions, fill cones and bake as directed above.