Mini Ice Cream Cone Cupcakes


I’ve made mini ice cream cake pops before and thought they were precious. Here we go again but this time with the cake baked right into the mini cone, making a perfect serving size for your little ones or for anyone wanting just a few sweet bites.

The only tricky part of this dessert is figuring out how to keep the cones upright while on the baking tray. I used a small tray from a toaster oven as a stand to keep the cones from falling over. Look around your own kitchen for ideas if you don’t have exactly the same set up.


Directions:

Using a box cake mix, follow the directions to make the cake batter.

Fill the cones about half way with the batter. This will let the cake rise to about the edge of the cone while baking. The few that I over-filled puffed up and created nice domes which looked more like scoops of ice cream which was fine as well.

Scoop your batter into a zip loc bag. Cut the corner and then squeeze just enough batter into each cone– much easier than using a spoon or trying to pour in the batter to the tiny cones.

Bake according to temperature on the cake box but only leave these precious little cones in the oven for 10-15 minutes.

Let cool then ice to create the look of a soft serve ice cream cone. I cut the corner of a zip-loc bag and iced the cones to form that swirl of “ice cream” on top.

What a treat!

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Comments

  1. says

    I saw another tutorial for cupcake cones, and they used the cupcake pans to cook the cones it. Don’t know if it would make it any easier or not. Just thought I would let you know. :)

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