These don't fall in line with our quest for cleaner healthier eating, but like I said before you can't completely deprive yourself..and its for the kids! Red is having an "End of Summer" party at pre-school today so we went with Ice Cream Cone Cupcakes as our party food contribution. We did use fat free angel food cake mix for the cupcakes though-so that cut down on the fat a little bit.
Here's Red-ever so happy to be going to his party today, fully decked out in his tie-dye shirt (made at school and required attire for the event) and silly sunglasses...
OK, so back to the cupcakes-they are terribly easy to make.
What you need (just the basics you can get fussier and fancier if you want):
1 box of flat bottom ice cream cones
1 box of cake mix, eggs, oil, water
Frosting and sprinklers for decoration
Ice Cream scoop or small ladle
What you do:
~First you prepare the cake batter as instructed on the box (or make your own from scratch-I'm lazy so I use boxed cake mix). Line up your cones on a flat baking sheet or place them in muffin tins.
~Using an ice cream scoop or small ladle, scoop up some batter and put into each cone-being sure to only fill it about 1/2 way full. I have found that an ice cream scoop provides about the perfect amount of batter for the cones. If you overfill it the batter will bake up and over the top and onto the cookie sheet-still tastes good-just not very pretty.
~Place the filled cones into the oven and bake at 350 for about 25-30 minutes.
~Remove from oven, let cool and then frost and decorate.