Ice Cream Cone Cupcakes
August 26, 2010 in cupcakes
I spent this past Tuesday in Minneapolis hanging out in the Betty Crocker kitchen. I know. It was one of the coolest things I’ve done in a long time and don’t worry, I’ll have a full recap up within a few days. For now I wanted to share this trick I learned while in the BC kitchen.
We’ve all seen the cute little ice cream cone cupcakes and I’m pretty sure most people have actually made them. Well, not me. I am not the most graceful person in the world and the idea of moving a pan of cones filled with batter does not excite me. Thanks to Betty, I now have an easy way to do it.
All you do is mix your batter up like you normally would, put it into your cupcake liners, and stick a cone on top. That’s it. Pop in in the oven and the batter works it’s way into the cone. The only problem with this method is that your cones look like this after they come out:
All the cones are leaning a little. That’s okay though because once they’re frosted no one will ever be able to tell.
I used a boxed white mix with sprinkles added for these (because I won a Betty Crocker Twitter sweepstakes a few weeks ago and have boxed mix coming out my ears) but you can use just about any recipe. I have a homemade funfetti recipe that would be beautiful.
Like I said, I’m working on a recap of my time at Betty Crocker so check back for that. It was so much fun and I wish I was back there today!
- 1 box Funfetti cake mix + all ingredients the box calls for
- 24 cake cones
- 1 can frosting, or frosting of your choice
- sprinkles, for decoration
- Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Fill each cup ⅔ full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
- Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate with sprinkles as desired. Store loosely covered.
from Betty Crocker
They turned out beautifully.
.-= briarrose´s last blog ..Chicken Wraps =-.
these are very cute, i made them years ago for my daughter to take to school, they were a big hit :)
OMG I would have never even thought to do that in a million years! Its brilliant! I am so going to have to make some this weekend!
.-= Pam´s last blog ..Broccoli Slaw =-.
Those look really cute, but I hate the taste of ice cream cones. I feel like it would be a bit of a waste
Great job! Looks wonderful!! Great meeting you BTW!
Blessings-
Amanda
[...] ice cream cone cupcakes are from the blog Fake Ginger, which also includes a very easy Betty Crocker recipe to make [...]
These are super cute!
.-= Lindsey´s last blog ..test =-.
I did these once but filled them with the batter and let me tell you it absolutely is nerve racking walking that pan over to the oven. This definitely gives you a nice alternative with the same final appearance. Very cute :)
.-= Rachel´s last blog ..Blueberry Ice Cream Tart =-.
I loved that little trick they gave us! Your cupcakes look great!
~Liz
.-= Liz@HoosierHomemade´s last blog ..Baking with Betty Event =-.
Would it work with sugarcones??
I’m sure it would work as they are small enough to fit in the muffin tins. The only problem would be getting them to stand up afterwards. :)
I’ve made these many times, never thought to turn them “upside down” to bake them! The thing I did that worked was put the cones upright in a foil cupcake pan and crimp the foil around the cones to stablize them then put the foil pans into the regular cupcake bans to get it in/out of the oven. Next time, I’m doing it your way! :)
my grandsons love them for have made them in the past. they are awesome and good. kids luv em
Thanks so much, I am going to make a batch of these, now that I know the easy way :-)
I just put the ice cream cone in my muffin stone, and they don’t tip over :)
What is a muffin stone? I’ve never heard of one before and where can I get one?
Pampered Chef sells baking stoneware. They are the best thing since sliced bread.
i would love to make these BUT how do I transport them to my office???
My husband wanted to take these to work so I put them in a loaf pan. They are the perfect height & I could fit 8 in tightly so they didn’t shift.
Thanks for commenting! :)
What a great idea… I have made these several times and they never came out “great”. Will try this. Also was wondering if you could do this with sugar cones… if you had a way to make them stand up after… maybe an alternative to those who don’t like cake cones… Hmmm… will try that too.
I was wondering about sugar cones too. I’m sure it would work, I just don’t know how to get them to stand up. Let me know if you come up with something! I’d love to give it a try!
use a couple of empty boxes (anything from shoe boxes to boxes that carried reams of paper), upside down, cut out holes large enough to allow the sugar cones to sit in. cover with tin foil and add your cones – and you have yourself a homemade sugar cone cupcake stands. :-)
That is a brilliant idea! I’m directing people to your comment when they ask from now on. :D
This is brilliant! I use to be a School age childcare director of a YMCA of 150 kids and this would have been perfect!
I’ve made ice cream cone cupcakes many times for a church bazaar, and kids love them. I did put the batter in the cone to bake, and used crumpled foil around the base of the cones for stability. It works great! Either stand the cones in a muffin tin, with foil around each base to hold it, or in a cake pan with foil bunched up enough to hold the cones upright. But I’ll give this idea a try next time!
I don’t think the cupcakes would be as big but it would still work, I’m sure. Let me know if you try it! :D
These are adorable I want to make them for a bake sale at school but out of curiosity how do you stand them up and move them without them falling over and making a mess. I don’t know how I would transport them. They would sell great with the kids but how to get them there? any ideas?
I used a loaf pan to transport them. It was the perfect height and 8 of them fit in tightly so they didn’t shift. The only issue would be that the frosting wouldn’t be perfect but you could always smooth it over once you got there and then add the sprinkles.
Thanks for commenting. :)
Wow! been wanting to make these for granddaughter but am also non-graceful!! Now can’t wait to try it!!
I was just navigating different web sites to find something for my daughters baby shower/bbq next month and I just was so excited when I saw these!! We are going to be having quite a few kids from 2-14 and their dads this is so adorable. I have about 3 weeks to try differnent things so i am not sweating at the day of the shower. I am not clear first is the box a kit can you find any where? And also what size are these cones? I am unclear on how to pour the batter in the liners.
These will be perfect for the baby shower!
They are very simple. I used a regular Betty Crocker white cake mix but the Funfetti mix would be extra adorable. The cones hold 1 cup of ice cream, I believe, so they’re pretty small. There are a couple different brands out there but just look for something labeled “cake cone”. As for pouring the batter in the liners, just spoon in it until the liner is about 2/3 full and the place the top on top.
Good luck! :D
Thanks! I see mention of Funetti mix quite a bit is this also does this come in a box?? Also, when I called a store for a reg “muffin pan” they indicated that package does not indicate mini, regular size. Has you can see its been a while since I baked – they had a 12cup “muffin pan”??
Yes, the Funfetti cake mix comes in a box. If you can’t find it, just pick up a white mix and add about a couple of sprinkles to the batter. It’s pretty much the same thing.
The 12 cup muffin pan should be the regular size.
Is that a couple of sprinkles or a cup…thanks I will up date you on my success!
For the baby shower only put blue or pink sprinkles in the mix…
Very cool! =] Saw this through facebook. I always wondered how that worked…
.-= Tearyne´s last blog ..Workout Log =-.
Awesome….I never would have thought of that! I avoided making them thinking I would have the “domino” effect either putting them in the oven or watching that happen in the oven. This is a great idea!
This seems like a great idea. I have never tried this before, but when you put the cone upside down on top of the batter, once baked wouldnt that leave the bottom half of the cone empty?
Yeah, that’s the downside to this method. I have a picture of how much of the cone gets filled here: http://farm5.static.flickr.com/4118/4945118161_df49f2a74d.jpg if you want to see.
Thanks for posting this recipe. I use to eat these when I was a kid, my grandma use to make them. Now I can make them for my own kids.
This is a great idea, but doesnt this leave the cone empty inside? I want cake in my cone too, not just on top. Also seems like it would make the cone top heavy once it was cooked.
I have a picture of how much of the cone gets filled here: http://farm5.static.flickr.com/4118/4945118161_df49f2a74d.jpg
I didn’t have a problem with my cones being top heavy but I’m sure if the liners weren’t filled enough that would be a problem.
Thanks for commenting! :)
I’m going to try putting a marshmallow and/or some chocolate chips in the bottom of the cone and see what happens. Seems like there should be something cute to put in the bottom, but you’d almost have to put a marshmallow to hold whatever it is in place since the cone will be upside down.
It would overflow in the pan and make a mess! You could fill the cones and cook them , then fill the liners and place the cooled cone upside down on top to cook it together. I believe that would work and make them more balanced instead of top heave with an empty cone.
Wow! I have been making these with my mom for years. Only difference is we fill the cone itself. Problem is…there is no height and I had to use frosting to create the height. This is such a simple fix! Thanks!
Look great!
You can also cover a pan tightly with foil and make a bunch of x’s in the foil and push the cones through then add batter. They stand up perfectly and are easy to move.
Awesome idea! I will be doing that next time. Thanks! :)
actually, you dont have to cook them upside down using muffin cups. Just put the batter right into the cones and cook them upright. Ive been doing this for years.
So I have an even better solution. Use a tin cupcake pan on the bottom and use an up-side-down silicone pan inverted with the bottom cut off of each cup cake hole. Play with it, some best inverted some best righ-side-up. Like using a douple pan on top of each other. They can also be carried this way, just set the cup cake pan into a box. They will come out straight so they will stand up on their own. Note: don’t cut the silicone pan until you have the measurement of the cone.
That sounds easy, one? though. Doesn’t that make them a little top heavy?
Mine were not all that top heavy, they stood up on their own with no problem.
Thanks for commenting! :)
these are precious! my birthday is coming up soon and im think i will make these for my dance class :) *we always bring something for everyone even though ill be 19 lol* but my question is, wouldnt the cones burn if you bake them? i can see in your picture that they dont and i havnt seen anyone mention it in any of the other comments but i was just wondering..
Yeah, it seems like they would burn but nope, not burnt at all. Good luck with them! :)
so cute! Did you see that betty crocker posted your link on facebook? I’m guessing you did, since you’re likely getting tons of hits thanks to that ;) way to go!
.-= megan @ whatmegansmaking´s last blog ..How To Freeze Peaches =-.
Thanks! It was a nice surprise this morning. :)
this is really stupid…don’t the cones crack or get weird, mushy after they bake? don’t laught at me for asking this. i’m serious. i don’t bake at all but i would love to do this for the kids in the neighborhood. thanks. i’m 66yrs old and don’t bake. no kids, no grandkids. so bare w/me on this. thanks.
Nope, the cones stay pretty much the same. You’d think they would crack, like you said, but for some reason they stay the same. Good luck! :)
I always fill the cones one top of the stove and just lower the pan into the oven afterwards so I never have had issues with that, then if I want the “ice cream” on top I use a snowball from hostess or little debbie. It just seems like you would have empty space in your cone doing it this way. I will have to try the box with holes in it to transport them that is the hardest thing for me to do without tipping all my decorated cones over.
what a great idea! much easier than filling the cones with the batter. I’ll have to try this.
.-= Steph@PlainChicken´s last blog ..Zesty Lemon Pie =-.
that`s really helpful idea for winter! :)
.-= Paula´s last blog ..Kolorowe Pierogi =-.
Can I make these the night before? I just want to make sure the cones won’t get soggy.
Thanks!
I didn’t try them after the first day but I can tell you that they didn’t get so soggy that they would fall over or anything like that. My 3 year old and husband had no problem eating them the next day so I’m thinking they were fine. I’m sorry I couldn’t help more! :(
i have looked at many recipes to do this and your is the first with photos for the upside cone thanks for the post!!
I also saw photos for the fill the cone methos but didn’t like how flat they come out. I saw how you could fill the base with candy to stablize the cone and then put inverted cupcakes ontop but i like how your way actually fills up some of the cone.
Having said all this i do actually have a question :)
if the cone is on top how do you know when the cupcake is finished? is there room to prick with toothpick?
Yes, there is room around the outside of the cupcake to poke it. You could also flip one upside down and poke through the wrapper to be extra sure.
Thanks for commenting! :)
[...] Source: Fake Ginger [...]
[...] Ice Cream Cone Cupcakes – Fake Ginger [...]
how do these hold up the day after baking? do the cones get soggy? i’m looking to bake on monday night and take them to friends on tuesday morning. thoughts?
No, they shouldn’t get soggy. I would just keep them covered and refrigerated overnight. Thanks for commenting! :)
Couldn’t you just use a pop over pan to transport them? Or if you decided to just fill the cones, would a pop over pan work?
Great idea – but when I tried it the cones started to burn before the cakes were ready?? Any ideas?
[...] to be deterred, I turned back to the internet and found this method. We’ll call it the inverted method. Rather than pour the batter into the ice-cream cones, you [...]
We tried but not so pretty…but yummy
So all you do is fold foil around the edges of the cones. After that you put them in the muffin tins. Fill it until it gets to just before the base gets bigger. Bake 25 min.
For transporting. Take a cake pan and cover it with several layers of tin foil. After that just cut small circles in rows and pop your baked cake cones in. They fit snug and will not move!
This is a great idea but for some reason my cupcakes are overtaking the cupcakes which is no big deal ill just trim the excess off and make cake surprise with the cut offs thank you so much for the idea and recipe
HI,
I am going to try these in a couple of days but had a few questions.
One is, where can I get a 24 count cupcake bakeware? Another is, what size cupcake bakeware? They have different cup sizes. For this recipe what size should I use? Also, Can I make these the day before or would you prefer the day of? I haven’t baked in a long long time so I want to make sure I try my best.
You can just use 2 12-cup tins. I’m not sure of the exact size but I use one like this: http://www.amazon.com/Wilton-Recipe-Nonstick-12-Cup-Regular/dp/B003W0UMPI/ref=sr_1_1?ie=UTF8&qid=1365645062&sr=8-1&keywords=muffin+pan It would be best to bake them the day of but as long as you cover them, I’m sure they’d be fine overnight.
Thanks! :)