05 October 2013

Conecakes

I made Dino's birthday cupcakes in ice cream cones!


I said I wasn't sure how I was going to transport them to school, then Tim disappeared into the garage for the rest of the day! He made a beautiful carrier from walnut and ash, and finished it with food safe oil.
 

The carrier was a hit with the teachers, and the conecakes were a hit with the kids! He had Funfetti cake with vanilla frosting and sprinkles. One of the kids said it was like eating a rainbow!


Amy's Ice Cream Conecakes

INGREDIENTS
1 box cake mix, mixed as directed*
24 ice cream cones**
1 can frosting
Sprinkles

DIRECTIONS

Preheat oven to temperature on box, and mix the cake batter according to the directions on the box. 

Cover 2 empty 9x13-inch cake pans or casserole dishes with aluminum foil. Poke 12 holes in each with a sharp knife (make X shaped holes). Place one cone in each hole. The foil will keep them upright. 

Fill each cone 1/2 to 2/3 with cake batter, just above the line where the cone gets larger. The easiest way to fill them is to put the batter in a piping bag, or a freezer ziploc bag and cut a small corner off the bottom.

Place in oven, making sure to keep the cones upright (if a cone is tipped, the cupcake will bake tipped). Bake until slightly golden and a toothpick comes out clean (oddly, my glass casserole took about 5 minutes longer than the metal cake pan). 

Cool completely. Top with frosting and sprinkles!

*you can use your own homemade cake recipe, of course, but make sure you use one that isn't too moist so that the cones won't get too soggy
**flat-bottomed "cake cones" not pointy "sugar cones"

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