Make them into cupcakes! These darling ice cream cone cupcakes are perfect for a last hurrah of summer! When I was little, there was a restaurant in town that always had cupcakes in ice cream cones. I thought they were the best thing ever. My 9 year old mind boggled as to how such a thing was even possible. So obviously, I was so excited when I found lots of “how to’s” for ice cream cone cupcakes all over Pinterest. http://pinterest.com/alwayswonderful/
I thought that they would be really difficult to make, so I put off trying them. I finally decided to give it a shot though, and I found they are actually quite easy! I just used a cake mix and store bought frosting to save time. As you can see, my ice cream cone cupcakes turned out great!
Here are a few tips to make sure your ice cream cone cupcakes work out perfectly:
- Make sure you get cones with flat bases. Just stand them in regular muffin tins for baking.
- Fill each cone with batter up to the point where the cone begins to flare out.
- Bake them at 350 degrees for about 20 minutes. I was very worried the cones would burn, but they didn’t!
- When it is time to test the cakes for doneness, use a skewer instead of a toothpick. If the skewer comes out clean, they are done. The toothpicks just aren’t long enough to test the cake down in the cones!
- When they have cooled, frost them using a decorating tip. You make want to practice once or twice to make sure you get a good ice cream “swirl” shape. Sprinkle jimmies on the tops to make them look even more like ice cream cones.
- The ice cream cone cupcakes didn’t melt like ice cream would, but they did start to get soggy the next day. Some of the cones began to look like the Leaning Tower of Pisa! I would suggest trying to serve them the same day they are made. If you want to save some until the next day, you might want to try storing them in a container that is not airtight. That might help a little with the sogginess.
I hope you enjoy these fun summer treats!