Ice Cream Cone Cupcakes
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| 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 |
* |
Trans-fat Free, Good source of fiber
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.
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