Cupcakes in Ice Cream Cones

1. Prepare the cake batter as the package directions indicate, using the amounts of eggs, oil and water specified on the box.

2. Carefully unwrap the ice cream cones, being sure not to damage them. Gently place each ice cream cone into an un-greased 12 cup standard size muffin tin, one for each muffin cup.

3. Carefully fill each ice cream cone with the cake batter. Leave a little bit of room right at the top of the cone for expansion (about 1/2 inch – 3/4 inch). Replace each cone into its muffin cup.

4. Bake according to the cake batter directions. This is usually about 15 minutes.

5. Prepare the cupcake frosting or you may prefer to open up a can of store-bought frosting.

6. Put the the sprinkles into a dish.

7. Remove the the cupcakes from the oven and let them cool.

8. Frost the cupcakes by spreading it on with a knife. Make sure you allow the frosting to warm up a little if you have been storing it in the refrigerator. Some frosting can be more difficult to work with if cold.

9. Dip the tops of the cupcakes into the sprinkles.

10. Serve and enjoy!

Note: Do not overfill the ice cream cones with the batter. An ice cream scoop holds about the correct amount of batter and will allow you to do a very nice and trim job for filling. Try to aim for cupcakes that don’t overflow the ice cream cones. These will end up being a lot more attractive and they will be much easier to frost.