My son Caleb and I have been cooking all summer! Every Friday, we make or go get a special treat. It is usually a toss up between making cookies and going to Dairy Queen or Sonic.
Today he said "Mom, I am not sure if I want cupcakes or ice cream." I thought of this idea to make Friday interesting. Him and I love to cook together and today we had a great time cooking these Cupcake Ice Cream Cones!
When I posted these Cupcake Ice Cream Cones on facebook, I had several people say "did you really cook that in the cone?" The answer is yes! It is so easy to whip up a cake mix, fill cones 3/4 of the way, and bake. You just stick them in the oven for 15 minutes and you have a treat everyone will love. I sent a picture to my husband and he thought it was a real ice cream cone!
Cupcake Ice Cream Cones hint: I would ice the cupcakes as you use them. We stored the cupcake cones in a plastic bag until we were ready to eat them!
Cupcake Ice Cream Cones
Ingredients
- 1 15.25 oz Strawberry Cake Mix (you can use any flavor)
- 1 box Ice Cream Cake Cones (we used the small ice cream cones)
- 1 16 oz Pillsbury Filled Pastry Bag Vanilla Flavored Frosting,
- 1 small shaker Sprinkles
Instructions
- Make Cake Mix according to box.
- Using a large spoon, spoon in Cake mix until cones are 3/4 full.
- Place Cupcake cones in a muffin pan.
- Bake at 350° for approximately 15 minutes!
- Remove from over and let cool for about 20 minutes before icing!
- Use Pillsbury Filled Pastry Bag Vanilla Flavored Frosting to ice like an ice cream cone.
- Shake sprinkles on each cone.
- You care ready to enjoy!
His smile is better than the Ice Cream Cupcake!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Melissa
These cupcake ice-cream cones look like the perfect birthday party treat! Can't wait to make a gluten-free version for myself. Way to go Caleb!