Ice Cream Conecakes

These conecakes are the kind of thing that makes a kid’s birthday party legendary. Fill flat-bottom ice cream cones halfway with cake batter, bake them like cupcakes, and frost the tops to look like scoops of ice cream. Two ingredients, zero mess, maximum fun.

Use flat-bottom cones, not the pointed sugar cones. Pointed cones tip over in the oven and spill batter everywhere. Stand the flat-bottom cones upright in muffin tins for stability, or use a flat baking sheet if they balance on their own.

Fill each cone only half full. The batter rises as it bakes, and overfilled cones overflow down the sides and turn into a sticky, burned mess on your baking sheet. Half full gives the cake room to dome up perfectly above the rim.

Check at 18 minutes. The center should spring back when you press it lightly. Every oven is different, so don’t walk away during the first batch.

Kitchen Tips

• Use any flavor cake mix you like. Chocolate and vanilla are classics, but funfetti is the obvious choice for a party.
• Frost generously with a swirl of buttercream piped on top to mimic a soft-serve swirl. Add sprinkles while the frosting is still wet.
• Eat these the same day you bake them. The cones absorb moisture from the cake overnight and turn soft and chewy in the wrong way.

Variations

• Use a chocolate cone for a double-chocolate experience with chocolate cake batter.
• Top with a cherry or gummy bear instead of traditional frosting for a sundae look.
• Drizzle melted chocolate or caramel over the frosted tops for extra flair.