It’s another episode of cooking with kids!
With The Yankee out of town, I planned a weekend of all kids, all the time. These were made with help from The Kiddo, five year old twins and a nine year old. Woohoo! With all that “help” speed was off the essence. For this project we used:
- A box of cake mix (the kids love Funfetti)
- Frosting (again, Funfetti for us)
- A box of two dozen ice cream cones (with flat bottoms so they’ll stand up on a cookie sheet)
To bake them, we put a 1/4 cup of batter (it won’t look like enough, but it is) into each ice cream cone and baked them on a cookie sheet at 350 till the tops sprung back when touched (by me! No kids in the oven!) — about 25 minutes. I set them on a rack to cool while we watched a movie. Enchanted, if you must know.
After they were cooled we busted out the frosting. Did I mention speed was of the essence? Here’s how we did it:
- Holding the ice cream cone cupcake upside down, dunk it down into the frosting — right up to the edge of the ice cream cone
- Pull the cone back out of the frosting while twisting with your wrist
- Voila! You have a cute little twist on the top of your cupcake. Decorate with sprinkles and eat for breakfast save for a more appropriate time of day
Now then. Do these turn out the most amazingly professional looking cupcakes you’ve ever seen? Heck no. But it does let the kids get involved, and gets the cupcakes finished before you’ve they’ve eaten all the frosting with a spoon. Isn’t that a large part of the goal here? And these are great for parties! The ice cream cones keep the kids from getting their fingers messy, and there are no pans to grease, and no papers to dispose of.