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Ice Cream Cone Cupcakes

 

49

Yield

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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

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Comments

Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 153544% of calories 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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