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Ice Cream Cone Cupcakes

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Submitted by darleneb

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

18 ¼ 527.4
OUNCES ML/G CAKE MIX, CHOCOLATE
1 ¼ 296
CUPS ML WATER
½ 118
CUP ML VEGETABLE OIL
3 3
LARGE LARGE EGGS
30 3E+1
SMALL SMALL ICE CREAM CONES
flat bottom *
icing
5 1.2
CUPS L POWDERED SUGAR
sifted
¾ 177
½ 118
CUP ML BUTTER
or margarine, soft
2 ½ 38
TABLESPOONS ML MILK
1 ¼ 6.3
TEASPOONS ML ALMOND EXTRACT *
1 1
X 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

Comments


 

 

Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 1535 44% 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?
Trans-fat Free, Good source of fiber
 

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