Clown Cupcakes
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 12 | Scoops |
vanilla ice cream
|
*
|
| 12 | each |
ice cream cones
sugar |
* |
| 1 | can |
whipped cream
refrigerated |
*
|
| 1 | x |
icing for decorating
|
* |
| 1 | x |
candies
for eyes, nose, mouth |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 12 | Scoops |
vanilla ice cream
|
*
|
| 12 | each |
ice cream cones
sugar |
* |
| 1 | can |
whipped cream
refrigerated |
*
|
| 1 | x |
icing for decorating
|
* |
| 1 | x |
candies
for eyes, nose, mouth |
* |
Directions
Place 2½ inch paper liners in 24 muffin cups.
Prepare, bake and cool cupcakes following package directions. To assemble each clown, remove paper from cupcake.
Place top-side down on serving plate. Top with scoop of ice cream.
Place cone on ice cream for hat.
Spray whipped cream around bottom of cupcake for collar.
Spray three small dots up front of cone.
Sprinkle whipped cream with assorted colored decors.
use candies to make clown face.
Note: This recipe makes 24 cupcake, 12 to make into clowns, and 12 to freeze for later use.
Cupcakes will keep frozen in airtight container for up to 6 weeks.
Tip: For easier preparation, make the ice cream balls ahead of time.
Scoop out balls of ice cream, place on baking sheet or in bowl and return of freezer to firm.
