For an easy, no-mess treat, use ice cream cones instead of paper liners the next time you make cupcakes. The flat-bottomed cones stand up nicely and make ideal “holders” — and the whole treat is edible. Follow a few techniques to keep the cones upright during baking, then get the frosting and sprinkles ready.
Things You'll Need
Preheat the oven according to the cake mix directions. Arrange the oven racks to ensure that there is enough room for the upright ice cream cones to fit, keeping in mind that the batter will rise slightly above the rim of the cones during baking.
Place the ice cream cones into the cake pan, setting them very close together so they don’t fall over during baking. Or wrap the cones loosely with crumpled aluminum foil and set them in muffin tins; the foil fills the muffin cups and keeps the cones from tipping over.
Prepare the cake batter according to the package directions or your favorite recipe. Carefully spoon the mixture into the ice cream cones, filling each one at least two-thirds full. Do not fill the cones to the top, however, or they will overflow during baking. For more colorful cupcakes, spoon in layers of different-colored batters, or , mix small candies, colored sprinkles or chocolate chips into the batter before baking.
Put the pans with the filled cones into the preheated oven. Bake them according to the package directions for regular cupcakes.
Remove the completed cupcakes from the oven and place them on a cooling rack. When they are completely cooled, frost them with prepared or homemade frosting and decorate as desired.
References and ResourcesReal Simple: Ice Cream Cones as Cupcake Holders
Betty Crocker: Ice Cream Cone Cakes
Kraft: Mini Ice Cream Cone Cupcakes