The Pioneer Woman Tasty Kitchen
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Cupcake Ice Cream Cone with Sprinkles

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Level: Easy

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Description

A fun, melt free, cupcake baked in an ice cream cone. Perfect for the warm weather or kids parties.

Ingredients

  • 1 box 15.25 Oz Size Cake Mix
  • Additional Ingredients Specified On The Cake Mix Box (typically Water, Eggs And Oil)
  • 18  Flat Bottom Ice Cream Cones
  • 2 containers (12 Oz. Containers) Frosting, Room Temperature
  • ¾ cups Powdered Sugar/confectioners' Sugar
  • 2 teaspoons Vanilla Extract
  • 1  Pastry Bag/self Sealing Plastic Bag With Wilton Tip Size 1M
  • Colored Sprinkles For Garnish

Preparation

Preheat oven to 350 F.

Prepare cake batter according to the directions. Place cones into two (12 cup) mini muffin pans.

Using a spoon fill the cones with the cake batter, filling each to right under the first rim (not quite 3/4 full). Gently tap the cones to help the batter settle to the bottom.

Carefully place pan in the oven on the middle rack. Bake for 15-20 minutes. Remove pan from the oven and set it on a rack. Let all the cupcakes cool completely.

For the frosting:
Remove room temperature frosting from containers and place in a mixing bowl with confectioners’ sugar and vanilla extract. Use a mixer and beat the frosting for at least 3 minutes or until the icing is stiff but not sticky.

Fill the pastry bag with frosting according to the instructions and begin piping the frosting onto the cupcakes in a counter clockwise motion, working from the outside to the center.

While icing is still soft garnish with sprinkles.

This recipe will make 18 small cupcake cones. You will need 2 mini muffin pans to stand the cupcakes in while baking.

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