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Ingredients
- 20 x ice cream cones (flat bottoms)
- 1 pkt cupcake mix (any flavor) frosting sprinkles
Directions
- Stand the ice cream cones in a muffin tin (may need to wrap tin foil around the bottom so they stay standing). Mix cupcake mix according to package directions. Fill cone about 3/4 full. Bake according to package directions. When cold frost with plenty of frosting so it mounds like an ice cream cone and decorate with sprinkles if you like.
- I have made this for both of my sons for their birthday treats and the kids love them and best of all the teachers like them because they are so much less messy as regular cupcakes. The cone gives then something to hold on to while eating the cupcake. What can be better than an edible wrapper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 80g | |
| Calories 334 | |
| Calories from Fat 49 | 15% |
| Total Fat 5.52g | 7% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 90mg | 3% |
| Total Carbs 63.2g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.8g | 3% |
| Protein 6.48g | 10% |
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Reviews
June 29, 2014
When I tried this, the cones burned somewhat. Suggest parchment paper wrap. J. Gino GenovesiI've cooked/tasted this recipe!
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