Ice Cream Cone Cupcakes - Tips & Tricks?!


Question: Ice Cream Cone Cupcakes - Tips & Tricks!?
I'm wanting to make these for my son's second birthday (he didn't get a first bday party because of a serious family illness - I want to make the second special!)

Have you made these!? Do you have any tips or tricks to make these turn out well!?

I WILL be using a box of mix - and I WILL be making these up the night before (this Friday night)

also - I want to make some with the regular sized, flat bottom cones and some with the mini cones!.!.!. any suggestions!?

Best/most thorough help will get the 10 points! TIAWww@FoodAQ@Com


Answers:
I made these a few times and they ARE so cute!.!.!.!.The cone did however get stale quickly I noticed!. So I made them as close to the time of consumption or party as I could after that!.Www@FoodAQ@Com

You'll have to spoon the mix into the cone, but obviously use the flat bottom cones!. that's the only way they'll stand up! also, just use the same amount of mix that you would use for cupcake papers, about 1 1/2 tablespoons!. they'll turn out great!.Www@FoodAQ@Com

this is the ones I made for my daughter's slumber party last year but there not mini

1 box Betty Crocker? SuperMoist? yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup candy-coated chocolate candies
18 flat-bottom ice cream cones
3 containers (12 oz each) Betty Crocker? Whipped strawberry frosting
1/4 cup Betty Crocker? candy decors


1!. Heat oven to 350°F (or 325°F for dark or nonstick pans)!. Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups!. Make cake mix as directed on box, using water, oil and eggs!. Spoon evenly into regular and mini muffin cups!.
2!. Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22 minutes, or until toothpick inserted in center comes out clean!. Remove from pans to cooling racks!. Cool completely, about 30 minutes!.
3!. If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil!. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long!.
4!. Place about 2 teaspoons candies in each ice cream cone!. Remove paper cups from cupcakes!. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone!. Frost bottom (now the top) of cupcake!. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top)!. Sprinkle with candy decors!. Push cone through foil opening in cone holder; the foil will keep it upright!.
High Altitude (3500-6500 ft): In step 2, increase bake time for mini cupcakes to 15 to 17 minutes!.


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