CUPCAKE CONES
Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.
Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY-TOPPED CUPCAKE CONES
The cake bakes right inside the cone! Just decorate and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
- Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
- Frost with frosting and decorate. Store loosely covered.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g
CUPCAKE-STUFFED ICE CREAM CONES
Provided by Brandi Milloy
Categories dessert
Time 1h40m
Yield 16 to 18 cupcake cones
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
- Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
- Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
- Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
- Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
- Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.
GHOSTLY CUPCAKE CONES
Top peanut buttery cupcakes with your favorite frosting and spirited faces to make these frightfully ghostly treats. They'll vanish into thin air before you know it! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes; arrange jimmies and sprinkles on frosting as desired to create facial features.
Nutrition Facts : Calories 172 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 166mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CUPCAKE CONES
Be the hero at your child's birthday party with these faux ice cream cones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 14
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
- Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
- Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
- Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
- Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.
PEANUT BUTTER CUPCAKE CONES
Kid's Love these. Try frosting the Cupcake Cones with Kittencal's Really Easy and Good Chocolate Buttercream Frosting Recipe #89207
Provided by Brenda.
Categories Dessert
Time 40m
Yield 24 cones, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter, peanut butter, and brown sugar.
- Beat in eggs and vanilla.
- In a separate medium sized bowl, blend together flour, baking powder, and salt.
- Add dry ingredients to creamed mixture alternately with milk.
- Place ice cream cones in muffin tins.
- Spoon about 3 tablespoons of batter into each wafer cone, filling 3/4 inch from top.
- Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Frost and decorate as desired.
Nutrition Facts : Calories 276.6, Fat 8.1, SaturatedFat 2.8, Cholesterol 25.5, Sodium 185.7, Carbohydrate 45.8, Fiber 1.5, Sugar 15.6, Protein 5.6
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