Friday, March 11, 2011

Ice Cream Cone Cup Cakes

A birthday classic.

Preheat oven 350 degrees F.
12 flat-bottomed ice cream cones
1 cake mix prepared according to package directions.
I container of frosting or cool whip

Preheat oven 350 degrees F.
Fill the cones halfway with cake batter (no further or they will not cook thoroughly). Place each cone in a mini cupcake baking tin for stability. If you don't have mini cupcake tins, use regular muffin tins by folding sheets of foil into strips.  Bend each strip into a circle and put the foil circles into regular muffin tin cups.  This makes the opening smaller so the cones won't tip.  Bake for about the same time as cupcakes.
 Spoon or pipe on cool whip to look like ice cream.  Add sprinkles and top with maraschino cherries if desired.  Don't make these too far ahead-- the cones get a bit soggy.  Then again, the kids don't care!  Don't use the squirty whipped cream unless you serve it immediately--it melts!

Transporting tip:  To transport, "ice cream" cones, tape shut an empty cereal box.  Cut 12 small X's in box.  Push cone bottoms through X's.  This will keep the cones from falling in transit.

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