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By coville123 from Brockville, Ontario
In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla.
Combine dry ingredients; add to creamed mixture alternately with milk.
Place ice cream cones in muffin cups. Spoon about 3 Tbsp. of batter into each cone, filling to three-fourths inches from the top.
Bake at 350 degrees F for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Makes about 2 dozen.
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Does anyone have a recipe or the name of a store bought icing that will really 'stand up' without that melting look? My daughter-in-law is planning my grand baby's first birthday party. I bought her cupcake molds in the shape of ice cream cones, so she's going to use cake mix to make the 'cones' then slice off the tops. She wants to pipe the icing on top of the cupcake ice cream cones so the icing will look like ice cream on top of the ice cream cone cup cake.
Today we tried Duncan Hines Whipped vanilla icing and within about 20 minutes those cupcakes were a sad site. They looked like the icing just melted in the sun. Any ideas out there please? The birthday party is in early May, so the sooner your suggestions, the better, please. Thank you!
By metroplex from Houston, TX
I agree, a good old buttercream icing would do the trick! Mama used that icing on everything and it is soooo simple to make and you can tint it any color you choose with simple food coloring!
1 box of confectionary sugar
1 stick margarine, room temp
1 teaspoon vanilla flavoring
milk to desired consistency
Empty confectioners sugar into mixing bowl, add margarine, mix on medium until smooth, add vanilla. Add milk until desired consistency reached. You can divide into different bowls and tint into however many colors you choose and then drop down into pastry bag and pipe onto cupcakes!
This icing will harden just a bit when it sets.
Try Betty Crocker fluffy white frosting mix.
I made ice cream cone cupcakes, but the bottoms of my cones burned so I had to throw them all away. Am I the only person this happened to? I followed the recipe that said to put the cones in a muffin tin, and cooked them at the suggested temperature and they still burned. I was wondering if anyone else had this problem!
My neighbor makes these and she said the same as Judy - use paper cups.
But I was curious and looked it up on the Internet and wow - so many recipes and seems like almost no two were alike.
the one thing I did notice - many had different temperatures for oven (but most said to follow directions on box for muffins).
One did mention the difference in muffin pan material:
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Hope they turn out better next time.
I remember in the early 1970s a TV homemaking program that put a large marshmallow in the bottom of the ice cream cone before adding batter to make the ice cream cupcakes. Does anyone else remember this and does it work?
I remember the suggestion, although I never did it, did you?
Cupcakes can be messy for little ones when they are trying to remove the cake from the paper. Instead of using the paper liners, put flat bottom type ice cream cones into the muffin pan. Mix up the cake batter and pour into the cones, filling about 2/3 full and bake according to directions for the cake batter you are using. Top with your favorite icing and sprinkles and you have a portable feast for birthday parties, class parties, picnics, etc. The kids like them and you will enjoy the ease of cleanup.
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Go to this website www.bettycrocker.com/recipes and type in the search space "ice cream cupcake" and it gives you a large selections to choose from that are quite cute! I did read on another site that the cones become soft and some recommended to bake the cupcakes and then insert them inside the cones once cooled? best of luck
it is your favorite cake mix and icing you go by package directions as stated on your cake mix and fill the cones half way. I put my cones in a muffin pan and that helps balance them sometimes (03/06/2008)
By Barbara Jean
These are simple to make. Just get flat bottom cones and mix cake as box directs. Pour cake to about 1/3 fill or just to where the cone flares. Place in a muffin pan and bake about 20 minutes at 350 or until golden. They will rise up and and mound on top. Then cool as any cake and frost anyway you like and/or decorate with sprinkles or whatever. They are a big hit with little ones. I just made them for a group of 1 and 2 year olds. (03/07/2008)
Hi, Just fill the ice cream cone until it starts to get larger. (Base portion only) Place all cones on a cookie sheet. The cake mix will rise and fill the entire cone. The decorations are all your imagination. I have been doing this for forty years and they are always a pleasure to serve. (03/07/2008)
Buy a Pillsbury Devil's Food Cake Mix. The recipe is on the side panel of the box. Enjoy! (03/07/2008)
By Sylvia in Saipan
I used to stand the cones in muffin pans for baking, but found it's easier to stand the cones up in a large cake pan. The last time I made these, I used a regular-sized box of the cones, then made the rest of the mix into regular cupcakes for the adults.
Putting the cones side-by-side in the large pan makes it easier to put them in and out of the oven when baking. (03/07/2008)
My Mom used to make these cupcakes and instead of frosting them, she'd top them with ice cream. Yummy! (03/07/2008)
By Awana Reese