Ice-Cream-Cone Cupcakes

From: Treva W

On Jun 8, 2008

I took this to a recital (everyone was asked to bring treats) & they were gone before anything else! I baked as long as I could without burning them, & there was no problem with sogginess when they were eaten 4 hours later. I also baked in a cupcake pan to avoid the domino effect should one tip over while I placed in oven.

From: angelmate

On May 18, 2008

These are great a perfect hit with the kids and grown ups. If you are anything like me and became a little confused after reading the reviews about how much cake mix to fill the cone with I first made only 6 using various amounts in the cones, and then I used the rest of the mixture for mini cupcakes. I found I needed a little more than the 1/4 cup stated in the recipe. Once I worked out how much then I made a full batch. I found it easier to do a small trial first rather than wasting a whole heap of cones and mix.

From: snuqueen

On Dec 7, 2004

These worked great...I found that I filled them a little over 1/2 full, and they rose just like a scoop of ice cream! With cream cheese frosting, they looked just like ice cream cones. They don't keep very well, so make them for a crowd and eat them quickly. The cones get soggy if you keep them for long.

From: TheDancingCook

On May 28, 2004

The preschoolers loved these! Very easy to make. I frosted half of them with chocolate and the other half french vanilla frosting, both with colored sprinkles. The only problem I had was trying to transport them from home to the school...I took a rectangle-shaped cardboard box from the bottom of a 24 pack can of canned soda or canned good packaging and cut out the holes to fit in the cones. Thanks for suggesting this one, Lennie!