These are such a delicious way to serve cupcakes inside a ice cream cone! Kids and kids at heart will love this presentation and they can eat it holding it with one hand. You can make any flavor. They will be a big hit at your next birthday party! Make sure to watch the video staring Sophie & Bella.
- 1 tablespoon cooking oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 2 eggs
- 1/2 cup cold water
- 1 yellow box cake mix
- 12 flat-bottoms JUMBO ice cream cones
INGREDIENTS (BUTTERCREAM FROSTING)
- 1 tablespoon vanilla
- 1 lb. (16 oz) confectioner’s sugar (sifted)
- 1 cup unsalted butter
- 3 tablespoon heavy whipping cream
- 1/2 teaspoon salt
- Optional: Sprinkles for decoration
DIRECTIONS FOR ICE CREAM CAKE CONES:
Preheat oven to 350 degrees. Combine cake mix and 1/2 cup cold water. Beat 2 minutes. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on a cookie sheet. Fill each cone 1/2 full with batter. Bake 20 minutes or until cake springs back to touch. Set aside to cool.
DIRECTIONS FOR BUTTERCREAM FROSTING:
Whip the butter and salt for about a minute using a stand mixer or hand mixer.
Add in the confectioner’s sugar about 1 cup at a time, beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low (more if needed if it’s too thick), then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Decorate the cake cones with a piping tip, making a rose appearance. Add sprinkles of choice.