Recipe: Ice Cream Cone Cupcakes (4)

Recipe: Ice Cream Cone Cupcakes (4)
Posted By: Joe Ames
Date: January 29th 1997
In Reply to: ISO: cupcakes made in ice cream cones
Board: TKL Cooking Club

FROSTED CONECAKES
1 pkg. favorite cake mix
Approx. 25 ice cream cones (flat bottoms)FROSTING:
1 b. confectioners' sugar
1/4 c. butter or margarine, melted
2 tbsp. milk
1 tsp. vanilla
Sprinkles, jimmies, favorite cupcake decorations
Food coloring, optional
1. Mix cake mix according to package directions.
2. Pour batter into ice cream cones. Fill to about 1
inch from top.
3. Put the ice cream cones into a muffin tin, or a big
baking pan and bake at 350 degrees for 30 minutes.
4. Mix frosting ingredients, adding milk a little at a
time, until spreading consistency.
5. Let conecakes cool before frosting and decorating.
We like to separate the frosting into several small
bowls and make different colors with food coloring.
Decorating them is a family project.

ICE CREAM CONE CAKES
Any flavor cake mix
Flat-bottomed waffle ice cream cones (30 approx.)
Frosting
Sugar decorations
Prepare any flavor layer cake mix as directed on the
package. Pour a scant 1/4 cup batter into each of the
waffle cones. Fill a scant half full; if cones are filled
more than this, batter will run over top. Set in square or
oblong pan and bake as directed for cupcakes. Cool.
Frost with any favorite frosting and decorate with
candies. Do not store in an airtight container as the
cones will soften.

CHOCOLATE CONECAKES WITH FROSTING
--CONECAKES:--
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
--FROSTING:--
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. Vanilla

1. Preheat oven to 350 degrees. In a mixing bowl, stir
together flour, sugar, baking soda and salt.
2. In a saucepan, mix together butter (or margarine),
water and cocoa powder. Stir all the time. When the
butter is completely melted remove from heat and
combine with the flour mixture in the bowl.
3. Use a big spoon and mix until everything is well
blended.
4. Add the eggs, buttermilk and vanilla, then beat again
for another minute or two.
5. Pour into the ice cream cones. Fill to about an inch
from the top. Put the ice cream cones into a muffin tin
or a big baking pan and bake at 350 degrees for 30
minutes.

FROSTING:
Let the cream cheese sit out a while to soften, then
mash it together with powdered sugar. Add the vanilla
a little at a time. When mixed together evenly, it's
done. BE SURE TO LET THE CONECAKES COOL
BEFORE FROSTING THEM, OTHERWISE THE
FROSTING WILL MELT.

SODA FOUNTAIN CAKES
12 flat-bottom ice-cream cones
Batter for a 1-layer yellow cake
1 c. creamy white frosting
1/4 c. finely crushed hard candies, chopped nuts, or
miniature semi-sweet chocolate pieces
6 (8 inch) plastic drinking straws
Place ice cream cones in a muffin pan or large baking
pan. Prepare cake batter as directed. Fill each cone to
within 1 inch of top. Bake in a 350 degree oven about
30 minutes or until done. Remove cakes from pan,
then cool completely. Frost top of cakes with frosting.
Sprinkle candy, nuts, or chocolate pieces on the top of
each cake. Cut each straw into 4 pieces. Insert 2
pieces into the top of each cake. Makes 12 cupcakes.