You can also make 12 traditional cupcakes from this recipe: Line a muffin tin with baking cups, pour in batter, and bake 25 minutes.
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I have made these and transported them in a pizza box we happend to have, into the lid of which my husband cut small rounds to insert each cone into. Worked like a charm on the train!
I made cupcake cones for my children's school parties when they were small and they were always a huge success. The only problem was how to transport them so they didn't fall over. Muffin tins were too shallow. After much angst I realized that using a container with straight sides taller than the cones solved the problem.
That's an excellent idea, mangiarone!
This recipe is bokmarked for future birthday party use! But instead frosting, I am going to use a filling attachment tip and fill and top the cakes with softened icecream. And then set it up like an icecream bar where everyone can top their own icecream cone cupcake with different candies and sprinkles. Very excited to do this for Summer!
I've found if you fill the cones more than half-way the batter bubbles over the sides when cooking. It still looks like melted ice cream however!
These were a hit with a party of 12 year-old boys. I guess they were happy to have an excuse to eat with their hands! They were delicious, though, and awfully cute. I piped the icing on with a large, plain tip so they looked like soft-serve ice cream cones, with sprinkles, of course! Be careful when you remove them from the oven after baking because they will be a lot lighter (weightwise) than when they went in. If you're not careful, a few might fall over and crack.