Ice Cream Cone Cupcakes

From: zoegirl21

On Jun 14, 2009

I don't think I filled them up as much as I was supposed to because they were flat. However, I covered mine with whipped cream, so they still looked big. The edges of the ice cream cones were really crispy, especially the ones on the sides of the pan, closed to the oven. So, next time I might try using a slightly lower oven temp or time, and just making sure the cupcakes get done too. This is a fabulous idea. I'll definitely use this again.

From: L. and T. mom

On May 31, 2009

I love these!!!! My mom made these when we were little. My son turns 4 soon and I'll be making them for him

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!