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Ice Cream Cone Cupcakes

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Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
18 ¼ ounces cake mix, chocolate
1 ¼ cups water
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½ cup vegetable oil
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3 large eggs
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30 small ice cream cones
flat bottom
*
icing
5 cups powdered sugar
sifted
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¾ cup vegetable shortening
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½ cup butter
or margarine, soft
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2 ½ tablespoons milk
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1 ¼ teaspoons almond extract
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1 x colored sprinkles
and candies
*

Ingredients

Amount Measure Ingredient Features
527.4 ml/g cake mix, chocolate
296 ml water
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118 ml vegetable oil
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3 large eggs
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3E+1 small ice cream cones
flat bottom
*
icing
1.2 l powdered sugar
sifted
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177 ml vegetable shortening
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118 ml butter
or margarine, soft
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38 ml milk
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6.3 ml almond extract
* Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 153544% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 1278mg 53%
Total Carbohydrate 73g 73%
Dietary Fiber 3g 12%
Sugars g
Protein 26g
Vitamin A 18% Vitamin C 0%
Calcium 23% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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