Birthday Cupcake Cones Oh my!
October 20, 2009
I have to admit. I’ve made quite a few recipes but have really lacked in actually posting them.
- Halloween Cake pops
- Birthday Cake pops
- Smores Truffles
- Toasted Pecans
- Meringue Cookies
- Kettle Korn
But as I write this, i had a new idea for a new truffle. I think I’ll do that tonight. That is after I climb and do work. Oh college.
Did I mention Morgan’s birthday was last week? Her only request was funfetti cake. So of course we made funfetti cake.. but we made it fun!
Birthday Ice Cream Cones!
But why aren’t they melting? It’s ice cream right? Nope! Funfetti Cupcake Cones!!
Now when I made these, I filled them up just a bit too full.
I suggest filling the cones up to the middle of the last ledge.
- Cake mix of any kind and the ingredients listed on the back of the box (oil, water, eggs)
- Ice cream cones with flat bottoms
- Any decorations you would want; sprinkles, food coloring, maybe even candles!
Pre-heat the oven to 350.
Mix the cake as directed on the box. I usually choose the fluffy version of cakes. Actually.. I always do!
Usually about one spoonful fills the cones up enough. I fill it to the middle of the last ledge. Any more and it will overflow in the oven and cause the cone to become mushy on the outside. I really like baking the cake in the cones, that way you can eat the whole cone! YUM! You can always put candies in the bottom of the cones if you’d like. M&Ms, Reese Pieces.. the ideas are limitless!
Once you are placing the cupcake cone filled tin back in the oven, make sure to not let them spill over. They are stable, but not too stable. A nice elbow bump could really mess this up!
Bake in the oven for about 22 minutes or until a toothpick comes out clean. Toothpicks are a little short. So I used kebab skewers.
Let the cakes cool completely before icing and decorating them!
Enjoy birthday cupcake cones!