Cupcake Cones
1 box Betty Crocker® SuperMoist® yellow
cake mix
Water, vegetable oil and eggs called
for on cake mix box
1 cup candy-coated chocolate
candies
18 flat-bottom ice cream cones
3 containers (12 oz each) Betty
Crocker® Whipped strawberry frosting
¼ cup Betty Crocker® candy decors
Prep Time: 40 minutes
Total Time: 1 hr 25 min
Makes: 18 cupcake cones
Heat oven to 350°F (or 325°F for dark or nonstick pans). Place
paper baking cup in each of 18 regular-size muffin cups;
place mini paper baking cup in each of 18 mini muffin cups.
Make cake mix as directed on box, using water, oil and eggs.
Spoon evenly into regular and mini muffin cups.
Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17
to 22 minutes, or until toothpick inserted in center comes out
clean. Remove from pans to cooling racks. Cool completely,
about 30 minutes.
If ice cream cone holder is unavailable, make a holder for the
cones by tightly covering the tops of 2 empty square or
rectangular pans (at least 2 to 2 1/2 inches deep) with heavyduty
foil. With sharp knife, cut 18 “stars” in foil, 3 inches
apart, by making slits about 1 inch long.
Place about 2 teaspoons candies in each ice cream cone.
Remove paper cups from cupcakes. For each cone, frost top
of 1 regular cupcake with frosting; turn upside down onto
a cone. Frost bottom (now the top) of cupcake. Place mini
cupcake upside down on frosted regular cupcake; frost side
of regular cupcake and entire mini cupcakes completely (it’s
easiest to frost from the cone toward the top). Sprinkle with
candy decors. Push cone through foil opening in cone holder;
the foil will keep it upright.
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