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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes
The recipe Ice Cream Cone Cupcakes could satisfy your American craving in roughly 2 hours. This recipe makes 24 servings with 106 calories, 1g of protein, and 8g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have confectioners sugar, flat bottomed wafer cones, butter, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

1
Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.
Ingredients you will need
Ice Cream ConeIce Cream Cone
Cake MixCake Mix
Equipment you will use
Baking PanBaking Pan
OvenOven
2
Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
Equipment you will use
ToothpicksToothpicks
OvenOven
3
Remove from pan to a wire rack to cool completely (be sure to leave ample room between the cones so they don't get knocked over).
Equipment you will use
Wire RackWire Rack
Frying PanFrying Pan
4
In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy.
Ingredients you will need
ButterButter
SugarSugar
Equipment you will use
Stand MixerStand Mixer
BowlBowl
5
Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.
Ingredients you will need
Food ColorFood Color
FrostingFrosting
VanillaVanilla
Equipment you will use
RamekinRamekin
6
Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.
Ingredients you will need
SprinklesSprinkles
CupcakesCupcakes
DifficultyExpert
Ready In2 hrs
Servings24
Health Score0
Gluten FreeLow FodmapVegetarian
CuisinesAmerican
DietsGluten FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesAntipastiStarterSnackAppetizerAntipasto
OccasionsSummer
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