Ice cream cone cupcakes

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:

  1. Holding the ice cream cone cupcake upside down, dunk it down into the frosting — right up to the edge of the ice cream cone
  2. Pull the cone back out of the frosting while twisting with your wrist
  3. 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? πŸ˜‰ 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.

Enjoy!

Advertisements

12 thoughts on “Ice cream cone cupcakes

  1. I’m a little surprised the cones don’t get burned in the oven. I’ll have to try this recipe next time I have to entertain kids. I have a super old box of ice cream cones in my kitchen. At the very least it can give me an excuse to get rid of them.

  2. I’ve actually made a similar recipe from Betty Crocker but my cones ended up getting a bit soggy after a while. Did yours do that too? I also tried to frost them but they wouldn’t stand up straight and toppled all over each other making a complete mess!
    Oh no! Mine did fine standing up, and were eaten so quickly that they didn’t have a chance to get soggy. πŸ˜‰ In general I find that cupcakes do best being stored in something not airtight; totally airtight makes them soggy.

  3. lilredinferno says:

    My family has been making these since I was a little kid! We just made them in May actually for a pre wedding BBQ. They always turn out amazing. I’m not sure why they wouldn’t turn out…So easy to frost and eat, and everyone loves them. Even adults!

  4. What is it about Funfetti? My college-aged niece and her girlfriends always (like, 3 or 4 times a year) make Funfetti cupcakes with the matching frosting. They have ever since about 10th grade. It’s not like they grew up with it, necessarily. Hmm?

  5. Alison says:

    My mom used to make these for me when I was a kid – love them! I used to bring them to school on my birthday. There’s something I like about the elementary school birthday custom – if you want your birthday celebrated, then bring cupcakes yourself!

  6. Cory says:

    question for you ladies and gents(if they make these) i’m planing on a “sundae” party for my daughters 4 birthday can these cupcakes be made the night before the event? do they stay fresh? doesn’t the bottoms get soggy if they sit too long? i was thinking of baking them the night before icing in the morning cause her party is in the afternoon.
    I think they would probably be okay. When I made them it was for a slumber party with four kids and they ended up sitting out all night uncovered (doh!). They were a little stale the next morning, but not soggy at all. πŸ™‚ I would store them sans frosting in something not quite airtight and I bet they’ll be great.

  7. Judie says:

    Just read that if you make a little hole (about half the diameter of a pencil) in the bottom after baking that the steam escapes and they don’t get as stale. It’s worth a try!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s