You know folks, I gotta say it's true. You win some, you lose some, and in the world of cupcakes when you lose, you really lose. On my daily venture through Pinterest I saw the icecream cone cupcakes and fell in love. Of course I had to make these!
For these cupcakes you will need the following ingredients (which I was plesantly surprised to see cost less than $15)
With your aluminum pan, cut 12-2x2 holes that will hold the ice cream cones upright. I used a small sharp knife to cut a small section of the middle and used the scissors to cut an X. It seemed to be faster than cutting out the complete circle. Now I beg of you to be careful with this. I almost had a few accidents from the sharp edges.
Carefully line the cones into the holes. If you have to, pull your aluminum edges back to make more room and to keep from breaking the cone. If you make the hole too big, the cone won't stay upright and the batter will spill over.
Make your battter according to the box directions and pour about 1/4 cup into each cone. Bake the cones for about 25-30 minutes. Since they are so tall, the cake will take a little longer to bake completely.
Put your favorite icing into a ziplock bag and stick it in the freezer for about 10 minutes, just long enough to cool and thicken. Cut 1/4 inch off the corner of the bag and swirl your icing, much like you would from a frozen yogurt dispenser. Drizzle some magic shell and a few sprinkles before you pop the cupcake back into the freezer. Once the shell hardens you are all set to serve!
So, for the real fun, you can finish they way I did. Once you finish your cupcakes, go ahead and drop one.
And then maybe drop 3 more...
And if you're really up for a party, just go ahead and throw the entire plate down in the fridge.
Who needs cupcakes when you have a bag of whole carrots?