Ice Cream Cone Cake Pops

Name: Ice Cream Cone Cake Pops
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: Global
Ingredients: 24 flat-bottom ice cream cones; 680 grams containers each) Betty Crocker® Whipped vanilla frosting; 1 box Betty Crocker® SuperMoist® cake mix (any flavor)

Ice Cream Cone Cake Pops is a dairy free recipe with 24 servings. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 215 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a cheap hor d'oeuvre for Summer. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of flat-bottom ice cream cones, whipped vanilla frosting, cake mix, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.

Ingredients you will need

Ice Cream Cone

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Remove paper liners from cupcakes.

Ingredients you will need

Cupcakes

Place cupcakes on cookie sheet; freeze until chilled.

Ingredients you will need

Cupcakes

Equipment you will use

Baking Sheet

Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.

Ingredients you will need

Vanilla Frosting