Ice Cream Cone Cupcakes

                                                                                 INGREDIENTS:

• 1 package dry cake mix (any flavor)
• 24 cake cup ice cream cones
• 1 1/4 cups Water
• Food coloring
• 1/3 cup Oil
• 3 eggs
• Frosting

DIRECTIONS:

Preheat oven to 350F.

Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream “flavors”.

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full.

I had significant overflow on all but three of the cones. I was able to scrape the cake off, but it did leave a smudge mark. My recommendation is to leave a good half inch (if not three-quarters of an inch) between the batter and the top of the cone.

Bake 15 to 20 minutes or until done.

Cool on a wire rack. Let cool completely if frosting.

Makes 18 to 24 cupcakes

NOTE = Kids love these but they are hard to transport. So I took a NEW Pizza box and cut holes in the top large enough for the ice cream cones. The spacing of the top of the box to the bottom of the box is the same length as the base of the cone, so it keeps the cupcakes in place, with no worries of them tipping or shifting during the trip!