Cupcakes are the latest trend to hit the baking world with “cupcake boutiques” popping up across the nation. Magnolia Bakery, Cupcakes by Melissa, Sprinkles, Crumbs and Georgetown Cupcake are all offering their own unique twist on America’s favorite birthday dessert.
Tired of baking the same cupcake over and over again, Sarah and I put a new, yet equally as easy spin on this tasty dessert: the cupcake in a cone.
Don’t be intimidated by its name, “the cupcake in a cone” is just as easy to make as its more simple sister and yields a much more eye popping result.
Here’s how we did it:
What you need:
-1 large disposable metal baking tin (approx 1- 1 ½” deep)
-12 sugar ice cream cones
-1 box Betty Crocker Rainbow Chip Cake Mix
(egg, vegetable oil and water measurements on box)
-1 container Betty Crocker vanilla icing
Directions:
1. Cut 12 1” wide circles in the disposable metal baking tin. (To measure if this is the right size, check to see if cone fits properly inside of circle. Cone should fit firmly into the circle and not move while baking)
2. Preheat oven to 350° F.
3. Prepare cake mix as written on cake mix box.
4. Fill cones about ¾ full leaving the batter ½” from the top.
5. Flip baking tin over so that the side with the circles is on top and place filled cones into circles.
6. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
7. Allow cupcakes to cool, then frost and decorate. Enjoy!
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