Tuesday, August 24, 2010

Cupcake Cones


1 (18.25 ounce) package yellow cake mix or your favorite recipe from scratch
24 flat bottomed ice cream cones
1 cup semi-sweet chocolate chips or icing
1 ounce colored candy sprinkles

Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.

Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.

Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.

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