So here are the Cupcake Cones I am going to be making for Cup n’ Cake to find a Cure!!
These are as easy to make as normal cupcakes!
What you need
Cupcake pan and liners
24 Flat bottom ice cream cones
Icing-2 containers (or I like to make my own)
Mix the batter according to the directions on the back of the box and fill your cupcake pans.
Place your ice cream cones upside down over the filled cupcakes. Push them down in there nice and snug. It keeps them from tilting a little.
Bake according to the directions on the back of the box. Let them cool for about 30 minutes and remove the cupcake liners. Don’t worry if some tilted a bit. Its going to happen. I have a cure.
Ok so there it is, the leaning cone of cupcake. You have your options to either leave it go and use extra icing to make it look pretty, trim the top straight, ORRRRR….
you can tug on the higher end of the cupcake to pull it away from the cone, tuck it into the cone, and push it down. Either way works!
So this is the part they call fun. I am not big on decorating, but I will admit it makes the work worth it. It’s not my favorite part, but its the part that counts!
Ice your cupcakes. Build the icing up and shape it to look like ICE CREAM!! Top with sprinkles and your done! Well you have 23 more cupcakes to go.
These babies are not the easiest to transport. If you don’t have a wire cupcake stand or a cone holder then you may have trouble like I did. This is what I came up with.
Take either a deep dish pan or box and wrap scrapbook paper or heavy-duty aluminum foil over it. mark the spots where you will put your cupcakes and cut a little X out with a knife. Your cupcake cones will fit very nicely and won’t budge. Perfect for a baking stand!