Cupcake Cones #KidsInTheKitchen #Recipes
Over the years I have seen cute photos of cupcakes baked into ice cream cones. I decided to try it for myself over Easter holiday, and again this week. After reading a few recipes, I didn't find the information I was looking for so had to figure a few things out on my own. My first question was; how do you keep the cones from falling over in the oven? I wrapped the cones in aluminum foil to pad their bottoms, then placed them in a muffin tin. I wondered how much batter to pour into my cone? I filled them to different levels to see how they would turn out. Here is my final method, it's not quite a recipe because I used a boxed vanilla cake mix and prepared icing, but added my own vanilla extract flavour to the batter and food colour to the icing.
My girl asked for chick decorations on the cupcakes.
The icing did wonders in hiding the uneven baking result from my first attempt.
1 box Cake mix, prepared
24 flat bottom, unsweetened cones
24 strips of aluminum foil
Oven preheated to 350 degrees
1 tub prepared icing
Separated into two
Sealable sandwich baggies (one with yellow
Food colour and 2/3 of the icing, and the other with orange colour and 1/3 of the icing).
Mini chocolate chips
I wrapped a strip of foil around the bottom of each cone
so it was secure In the muffin pan.
I experimented with the amount of batter needed.
From half full to near the upper rim
You can see the ones that were too full. The perfect ones
Had batter in the bottom, to just where the
Cup expands ( about 2 tablespoons of batter)
I baked the first batch at 350 degrees for 15 minutes, they did not cook evenly.
I settled on a 350 degrees start, for 7 minutes,
and turned down to 325 for the last 7-9 minutes.
For decoration, I used yellow icing in baggie with a corner snipped off to squeeze in a swirl pattern on the cooled cupcakes. The orange chick beak was squeezed in
a "v" shape, and a mini chocolate chip was used for an eye.
1 box of cake mix made 24 cupcakes in cones and 6 cupcakes in paper liners.