Super Tall, Stacked Ice Cream Cone Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Your favorite cake mix
Ingredients called for by the cake mix
Flat-bottom ice cream cones
Small hard candies like Skittles, Jellybeans, or Mike & Ikes
Baked Bree's Buttercream Frosting (see recipe in this book)
Sprinkles
Sour cherry balls
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Directions: |
Directions:Prepare the cake mix per the package directions. Bake the cake mix in the same number of regular-size and mini muffin-size muffin tins (Don't use cupcake liners; just spray the muffin tins with Baker's Joy.) Once the cupcakes are cool, put about 1/3 cup of candies in the bottom of an ice cream cone. (You want it to be a little over half full.) Frost the top of a regular-size cupcake and then invert it (frosting side down) in the ice cream cone. Frost the top of a mini-muffin size cupcake and then invert it on top of the regular-size cupcake. Frost the top and sides of the stacked cupcakes. Decorate with sprinkles and a sour cherry ball on top. |
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Number Of
Servings: |
Number Of
Servings:About 12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I made these for a summer time playdate, and they were really cute and fun to eat. Transporting them can be a bit of a nightmare. The best way I found is to wrap the bottoms of the ice cream cones in a loop of foil so they stand up steady in the muffin tins. It also helps if your husband can drive you there and you hold them. If he can't, then make a few extras because we had some casualities during transport. :)
Also, you may need to double or triple this recipe if making these for a class or large group.
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