Mini Ice Cream Cone Cupcakes With Cream Cheese Frosting Food

MINI CAKE CONES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

ICE CREAM CONE CUPCAKES

Steps:

• Heat oven to 400°F.
• Prepare batter for cupcakes per instructions on the box.
• Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
• Place the cones on a baking sheet and bake for 15 to 18 minutes.
• Cool and frost, then decorate with sprinkles as desired.

ICE CREAM CONE CUPCAKES

Steps:

• Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
• Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

MINI ICE CREAM CONE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F.
• Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
• Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream. Top with sprinkles.

ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Place ice cream cones into the wells of a mini cupcake tray.
• Prepare cake mix according to box directions.
• Fill cones ⅔ full and bake 18-20 minutes or until a toothpick comes out clean.
• Allow to cool completely and top with whipped cream or frosting and sprinkles.

CHOCOLATE CONE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• In a bowl mix flour, sugar, salt and baking soda.
• In a saucepan, heat butter, water, and cocoa, stirring constantly until butter is completely melted.
• Remove from heat and combine with flour mixture.
• Mix until well blended.
• Add eggs, buttermilk and vanilla; beat 1-2 minutes.
• Pour into ice cream cones, filling to about 1-inch from top.
• Place in muffin tin and bake for 30 minutes (Bake right away so the cones don't get soggy; if you have a problem keeping the cones upright in the muffin tin, tuck a piece of crumpled foil around each filled cone before baking).
• Mash cream cheese together with powdered sugar.
• Add the vanilla a little at a time and food coloring if desired; mix thoroughly.
• Let the conecakes cool before frosting them, so frosting doesn't melt.
• Top with frosting, and if desired decorate with sprinkles, chopped nuts, chocolate chips, candy pieces, etc.
• Do not store in an airtight container as the cones will soften.