From Good Housekeeping’s “Little Book of Baking.” A sweet treat that kids will want to help decorate. These are best eaten the same day they are made, or the cones will become soggy. To ensure that the cakes rise properly and do not overflow, fill each cone no more than two-thirds full.
- 1 package (18 1/4 ounces) yellow or white cake mix
- 24 waffle-style, flatbottomed ice cream cones
- 2 cans (16 ounces each) vanilla and/or chocolate frosting
- Assorted sprinkles
Preheat oven to 350 degrees. Prepare cake mix as label directs. Spoon batter into cones, filling each about two-thirds full. Place cones on large cookie sheet or jelly-roll pan for easier handling. Bake cones until toothpick inserted in center of cake comes out clean, 20 to 22 minutes. Cool completely on cookie sheet on wire rack.
To decorate cupcakes, with small metal spatula, spread 2 tablespoons frosting on cake in each cone; top with sprinkles.
Makes 24 cupcakes.
Per serving: 330 calories; 11 g fat (3 g saturated fat; 30 percent calories from fat); 55 g carbohydrates; 23 mg cholesterol; 230 mg sodium; 3 g protein; 1 g fiber.