Ice Cream Cone Cupcakes
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
18 ¼ | ounces |
cake mix, chocolate
|
|
1 ¼ | cups |
water
|
|
½ | cup |
vegetable oil
|
|
3 | large |
eggs
|
|
30 | small |
ice cream cones
flat bottom |
* |
icing | |||
5 | cups |
powdered sugar
sifted |
|
¾ | cup |
vegetable shortening
|
* |
½ | cup |
butter
or margarine, soft |
|
2 ½ | tablespoons |
milk
|
|
1 ¼ | teaspoons |
almond extract
|
* |
1 | x |
colored sprinkles
and candies |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
527.4 | ml/g |
cake mix, chocolate
|
|
296 | ml |
water
|
|
118 | ml |
vegetable oil
|
|
3 | large |
eggs
|
|
3E+1 | small |
ice cream cones
flat bottom |
* |
icing | |||
1.2 | l |
powdered sugar
sifted |
|
177 | ml |
vegetable shortening
|
* |
118 | ml |
butter
or margarine, soft |
|
38 | ml |
milk
|
|
6.3 | ml |
almond extract
|
* |
1 | x |
colored sprinkles
and candies |
* |
Directions
Preheat oven to 350℉ (180℃).
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2½ tbsp of batter.
Place cones about 3 inches apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.
For icing, beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tablespoon icing.
Before icing hardens decorate with candy and/or sprinkles.
Store in airtight container.