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!
from Betty Crocker
- 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 2/3 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.