Ice Cream Cone Cupcakes

These days, our version of entertaining is hosting a playdate, so I use it as an excuse to try a fun recipe. For summer I combined two favorites, cupcakes and ice cream cones! My 3 year old helped me make them and her friends couldn't get enough of them, faces covered in icing is definitely a good sign. These can be made festive with sprinkles in colors for holidays if you want and all different flavor cake and icing combinations. Impress your family and friends with these at your next BBQ!

To help the cupcakes stand up while baking I covered the cupcake tin with foil and cut Xs out over the muffin cup. Another tip is that when you remove the cooked cupcakes, poke a tiny hole in the bottom of the cone to allow the steam to escape and prevent the cones from getting soggy.

Ice Cream Cone Cupcakes
Yields: 12-15

Ingredients:
1 box cake mix
1/2 cup vegetable oil
3 eggs
2 Boxes ice cream cones
2 containers icing

Directions:
Preheat oven to 350F

Prepare muffin pan with foil and fill with ice cream cones. Follow directions of cake mix to combine ingredients. Fill cones 3/4 of the way.

Bake for 20-25 minutes or until cooked all the way through. They will take longer than the box directions since cones are deeper than standard muffin.

Let cool then put icing in a piping bag and swirl to look like soft serve ice cream and decorate.