This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I've found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff the pan so the cones don't shift too much in the oven.)
Ice Cream Cone Cupcakes
About This Recipe
|Active time:||1 1/2 hours|
|Total time:||2 hours|
|Special equipment:||cupcake tin or popover pan, aluminum foil, stand mixer or electric mixer, wire racks|
|This recipe appears in:||Weekend Baking Project: Ice Cream Cone Cupcakes American Classics: Ice Cream Cone Cupcakes|
- For the Cupcakes
- 1 box cake mix (plus any required ingredients: water, oil, eggs etc)
- 24 flat bottomed wafer cones
- For the Frosting
- 1 cup (2 sticks) butter, unsalted
- 1 1/2 cups confectioners sugar
- 2 teaspoons vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.
Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
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).
In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy. Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.
Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.