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My review
Rainbow Cupcake Cones
Maria Prussen-mckay
"It's a cupcake inside of a wafer ice cream cone! Use your favorite flavor of frosting and toppings. I have no doubt they will be a favorite for you as well...enjoy."
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Ingredients
1 h 40 m servings 217 calsOriginal recipe yields 24 servings (24 cupcakes)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cake mix, water, eggs, and vegetable oil together in a bowl until moistened; beat the batter with an electric mixer set on medium speed for 2 minutes.
- Divide cake batter into 4 equal portions in separate bowls. Tint each bowl a different color, stirring in red, green, yellow, and blue food coloring to reach desired shade.
- Set ice cream cones upright in 24 muffin cups.
- Spoon about 1 1/2 tablespoons of each colored batter into cones, leaving about 1 inch of room from the top.
- Carefully transfer cones to the preheated oven and bake until a toothpick inserted into the middle of a filled cone comes out clean, 20 to 25 minutes.
- Cool cupcakes thoroughly before decorating, about 1 hour.
Footnotes
- Cook's Notes:
- I've made these cones on numerous occasions - birthdays, holidays etc... they are a BIG hit with kids and adults. I adjust the cake colors for the occasion I am baking for (example: Christmas - red/green; Memorial Day, red/white/blue).
- If making for a bunch of kids, I like to place cones upside down in cupcake papers (looks like a melted ice cream cone).
Nutrition Facts
Per Serving: 217 calories; 9.5 g fat; 31.6 g carbohydrates; 2.3 g protein; 23 mg cholesterol; 190 mg sodium. Full nutrition
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Reviews
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7/11/2012
This turned out pretty good. Made this for a birthday party. Kids enjoyed it!
7/27/2017
I made this for guests with 4 kids. Between 6 kids and 2 adults, we are 18 slices. I used sourdough bread and was aaamazing!