Too Cute Ice Cream Cone Cupcakes
Too Cute Ice Cream Cone Cupcakes

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, too cute ice cream cone cupcakes. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Too Cute Ice Cream Cone Cupcakes is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Too Cute Ice Cream Cone Cupcakes is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook too cute ice cream cone cupcakes using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Too Cute Ice Cream Cone Cupcakes:
  1. Make ready 1 24 - 30 flat bottom ice cream cones
  2. Take 1 box of favorite cake mix
  3. Make ready 2 containers of icing
  4. Prepare 1 sprinkles, mini chocolate chips or other decorations
  5. Take 1 jar of maraschino cherries
  6. Take 1 * see ingredient notes below*
Steps to make Too Cute Ice Cream Cone Cupcakes:
  1. First off, these were my favorite cupcakes as a kid & sadly I don't see too many people making them anymore. They are soooo cute, fun, easy to make and the little ones absolutely love them. I suggest "Joy" ice cream cones & "Betty Crocker Party Rainbow Chip SuperMoist Cake Mix" - the rainbow chips add to the cuteness. If you're icing by hand you may only need one container of icing - but if you're swirling it up with a piping / decorating bag you will need 2-3 containers of icing. Also - buy extra cones - plan on finding a few cracked or broken unusable cones.
  2. Preheat oven to 350 - remove second / middle oven rack if necessary.
  3. Prepare cake mix according to directions.
  4. Fill cones no more than 3/4 full. Over filling causes the cakemix to bake/spill over the sides - you want it to rise just a bit over the top of the cone. I like "Joy" cones because they have a line inside the cone - i pour the cake mix so it's about a 1/2" over that line.
  5. So it's time to bake them. I've heard people say they have a hard time getting these cuties into the oven without knocking them over. If you forsee that issue - you can put you're baking sheets/tray in the oven first, and then carefully put each conecake onto the baking sheet. Just make sure you use your bottom oven rack - and pull the middle rack out before heating the oven.
  6. Bake 15 - 20 minutes or until toothpick in center of cake comes out clean.
  7. Cool & frost. I suggest using a 1M tip & decorating piping bag.
  8. Drain cherries & blot off extra liquid with a paper towel. Put a cherry on top of each cupcake :)
  9. Last - but not least - throw lotsa cute rainbow sprinkles on tops.
  10. These are best when eaten the same day as they are made - the cone starts getting a bit chewy/leathery after a day. Transporting these cupcakes can be interesting, lol, they like to topple over. I remember a friends mom used a pizza box & cut small squares all over the box to fit the cones into. I use 6 - large / 2lb. white candy boxes & cut four squares in each box. Then you just gotta find a box or container that's wide enough & high enough to fit them in - you deff don't wanna topple or smash your super cute creations. Enjoy ❤

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