Ice cream cone cupcakes are cute and delicious #Food#Recipes#baking#dessert#ice cream June 20 | Guest post by Mich I pinned something AGES ago that had cute cupcakes baked inside ice cream cones. Super cute dessert idea, right? Well, I finally had a weekend with lots of free time and a BBQ to go to, so I thought I would finally give the concept a try… the result is super adorable, even if my photos are pretty low rent. 🙂 Here's how they turned out, and how you can make them too. Ingredients 24 cone cups Make sure they are the ones with the flat bottoms 1 box of funfetti cake mix Plus oil, eggs and water for cake mix 2 tubs of frosting Foil tray …or maybe not (more on this later!) STEP 1 According to my Pinterest find, you need something to support the ice cream cones in the oven while they bake. It suggested a foil tray. I'm going to experiment and do 1/2 with a foil tray and 1/2 just standing in a muffin tin. Cut holes in the foil tray to support your cones — this is not as easy at it looks. Preheat your oven according to cake mix box directions. STEP 1.5 Related Post Rainbow jello shot cake: The ultimate addition to any party What's better than bringing Jello shots to a party? Bringing and entire Jello shot cake, of course! I got the recipe online, but there are... Read more ONLY REQUIRED if you are as accident prone as me… apply a plaster to the foil cutting injury. Then mix cake mix according to directions on the box. STEP 2 Place ice cream cones into foil tray holder. PRO-TIP: Place the whole thing on a tray! This makes it easier to get in and out of the oven. STEP 3 Fill cones with cake batter to the inside line. STEP 3.5 I decided to experiment and do half my cones in the foil tray, as shown on Pinterest, and the other half balanced in a muffin tin. STEP 4 Bake according to direction on your cake box (probably for the maximum time). As you can see, my foil tray holder cones kinda overflowed and mushed together a bit, but the muffin tin ones were fine. In the future I would not bother with the foil tray. Remove from the oven and allow to cool. STEP 5 Frost in swirls and decorate with sprinkles. STEP 6 Refrigerate and then ENJOY. And if you can be bothered, you can make a cool cardboard box holder for your cupcake cones. Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Mich Mich is a former Offbeat Bride Tribe moderator. She's a quirky, goth(ish), learning disabilities teacher/nanny who likes octopuses, zombies, baking and sewing. PREVIOUS A retro dining room & kitchen makeover with '50s style & chalkboard paint NEXT Put a lid on your Mason jar to make it a great reusable on-the-go cup Show/Hide comments [ 26 ] I tried this two weekends ago too! I tried both a muffin tray (MINI MUFFIN PAN WORKS GREAT!!!) and the original Betty Crocker recipe that says to put the cones on top of the batter. That did NOT work for me. They all went crooked. The mini muffin pan holds the cones perfectly. I used cherry cake mix and cherry icing with lots of fun confetti on top. They were good but they were only good for a day, then the cones got soggy….Lots of fun though!!! 5 agree Reply Try poking a small pin hole in the bottom of the cone to let it vent … Should stay crunchy longer Reply TINA FEY IS THAT YOU!? http://offbeathome.com/tina-fey 8 agree Reply I just googled the betty crocker recipe, that sounds really crazy to just smush a cone on top of an unbaked cupcake and hope it bakes up into it?!! sounds like it would be an epic mess in my oven mine kept fine overnight in the fridge to be eaten at a memorial day BBQ the next day 2 agree Reply Yeah, I was doing a dry run because I wanted these at my 1950's vintage themed wedding…But man, even though they were fairly simple to make, I dont have the space to store them. I didnt make your holder though, so mine fell over in the fridge. I was cleaning off cherry icing for DAYS. LOL. They looked fantastic though, but a bit more work than I want to deal with on my wedding day…I love pinterest though. I had NEVER seen these in my life until I saw them on pinterest… 1 agrees Reply My mom made these (funfetti w/ strawberry icing, or strawberry/strawberry) for my birthday every year, and she STILL does (b/c they're still my fave and I'm not too old to still be a kid at heart). We just always used the muffin pan, no fancy foil pan. They've never seemed to go bad to me after a couple of days, either (but then again, between my brother and me, I'm not sure how often they made it past the second day). Either way, I highly recommend that everyone try these! 6 agree Reply Gah! Back in the 80s, when kids could bring in homemade treats to share on their birthdays at school, this is what the cool kids brought in. I was SO jealous! I've been wanting to make these ever since & you may have convinced me to do it. 7 agree Reply yay, i'm finally a cool kid!!! Colleen – you should totally do them!!! Dawn – a saw a cheat way where you just bake regular cupcakes normally in paper then peel the paper off and just smush them into the top of a cone before frosting them. Maybe that would work for your vintage wedding? 5 agree Reply I was going to say the same thing! When I was in elementary school in the 90s we all brought in home made cupcakes for our birthdays. Once one kid brought these in, everyone wanted this kind. I still remember my mom cursing that other parent under her breath as she struggled to get these things to stand up on a cookie sheet. 6 agree Reply My mom made these to take to school on my birthday when I was in 1st grade……fast forward to my birthday 20 years later, my first grade teacher commented on my facebook page about these cupcakes. Must have really made an impression! 8 agree Reply Had cupcake cones at our wedding – awesome and portable for a party! 3 agree Reply My mom made these for my birthday every year. I loved them and since I had a July birthday we always did a red white and blue theme. This brought back so many memories! I think my little one will get some ice cream cup cakes this summer too! 3 agree Reply My mom made me these over 50 years ago using regular cupcake pans to steady the cones. I remember these being a hit with my classmates as this was the birthday treat I brought in. Great memories!! Reply Why do people use boxed cake mix? If you're adding oil, eggs and water then the only thing that's in that box is flour, raising agent, sugar and sprinkles. I have those things already… Also weighing out all the ingredients helps my five year old practice numbers, volume and following instructions. It's science man! 16 agree Reply Cooking is actually really awesome for teaching littles about food, fractions, hygiene, following methodology, chemistry, tidying after yourself and so on… But not everyone is interested, that's okay too, y'know? I was just brainstorming some possible answers to your question: – Lack of aforementioned pantry staples. Could be lack of money, or so-seldom used that they go bad, lack of access, taking the show on the road (cottage, camping etc.). – Stabilizers and such in the mixes, people like the certainty. If you make some effort at following the directions somewhat, it is REALLY hard to get a cake mix to not rise, or have a truly bad texture. If you don't know what it is you do wrong but your scratch cakes have unreliable results, you might just pick the box and save your energy for decorating the cake. – Perceived to be less effort and time; marginally true at best, but that's the perception. – Also I've never made a satisfactory rainbow chip or cherry chip, etc., although people do have recipes that include sprinkles, it's "not the same." I believe the cake mix ones are actually coloured/flavoured flour bits. 2 agree Reply http://www.bbc.co.uk/food/recipes/fairycakes_83889 This is the easiest and quickest bake-from-scratch fairy cake (that's cup cake if you're not British) recipe I know. Plus it makes a very liquid batter that you can pour from a jug into the cones so should suit this recipe very well. Just add a handful of sprinkles for that rainbow cake effect! 3 agree Reply Brilliant! I love Funfetti cake but you can't get the mix in Australia… so this is perfect 🙂 3 agree Reply I made these last night for a party, and they were a hit! However, I didn't make a cupcake box, and when I moved them to the fridge, they all fell over. Icing was everywhere! Next time, I'm definitely using the cupcake box to avoid messes and keep the frosting looking pretty. 1 agrees Reply I did a similar thing, but I baked the cakes separately and then glued them into the cones with icing. Didn't realise you could just bake the cake mix right in the cone! 3 agree Reply I made these for the Halloween party tomorrow but I can't decide if the cones will keep better in the fridge or at room-temp. Any suggestions?! Thanks! 5 agree Reply Any suggestions on how to keep the cones crispier? I'm hoping to make these for my daughter's birthday party this weekend. 2 agree Reply This was on Late Night with Tina Fey! http://www.hulu.com/watch/841789?utm 1 agrees Reply Here's another idea in decorating your cake cone frost flat add sprinkles take to your function along with half gallon of your favorite ice cream and when you serve each cone top with scoop of ice cream. New twist to ice cream in a " cake cone" Reply If you put a piece of foil over he muffin tin, then make a little hole in each muffin space, the cone fits perfectly and it holds it tightly in place where it won't fall over.:) 1 agrees Reply Wow look great and amazing Reply What is the best way to transport these? 1 agrees Reply Join the conversation Cancel Reply Your email address will not be published. Required fields are marked *Comment No-drama comment policy Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.