Ice cream Cone Cupcakes
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates
- 1 box chocolate fudge cake mix
- ingredients listed on back of cake mix box (eggs, oil, and water)
Butter Cream Frosting
- 1 cup softened butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2-3 TBS milk
Toppings
- colored sprinkles & cherries
- 12 regular size flat bottom wafer "ice cream cones"
In a large mixing bowl beat cake mix plus ingredients listed on back of package until combined using an electric hand mixer or wooden spoon.(NOTE: to make bakery style cupcakes you can switch out milk for the water, and melted butter for the oil.) Place each ice cream cone into each muffin tin cup. Place cake batter into a ziploc or plastic storage bag and seal. Using scissors snip off a corner of the bottom of bag. Squeeze out cake batter into each ice cream cone 3/4 of the way up the inside of each cone.
Place muffin tins on a sheet pan. Bake in preheated 350 degree oven for 21-24 minutes until cake is baked through. Allow cupcakes to cool.
Make Butter Cream Frosting