Mini Cake Cones

Name: Mini Cake Cones
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters multi-colored sprinkles, divided; 48 mini ice cream cones; 454 grams container ready-to-spread vanilla frosting; 237 milliliters thawed COOL WHIP Whipped Topping; 1 package (2-layer size) white cake mix

Need a dairy free dessert? Mini Cake Cones could be a spectacular recipe to try. One serving contains 214 calories, 2g of protein, and 5g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have multi-colored sprinkles, cool whip whipped topping, ready-to-spread vanilla frosting, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup.

Ingredients you will need

Sprinkles

Equipment you will use

Knife

Aluminum Foil

Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.

Ingredients you will need

Ice Cream Cone

Equipment you will use

Aluminum Foil

Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Spoon frosting into medium bowl.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

Ingredients you will need

Ice Cream