Cupcakes in a cone
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Cupcakes have become very popular these days, with bakeshops doing brisk business selling various flavored cupcakes—from mocha to peanut butter, from light lemon to dark chocolate.
If you want to bake your own cupcakes, you may want to try this twist: Bake them not in the usual paper baking cups but in ice-cream cones. Children, especially, will love these. It will really be like having their cake and their ice cream, too.
You can use your favorite cupcake recipe, or if you want to do this really fast, just use a cake mix. There are plenty of cake mixes available in the market and they require only a minimum of effort to prepare.
These cakes in a cone make an ideal baon for children and are also easy to take to outdoor picnics.
Cupcakes in a Cone
Makes around 48-60 cupcakes.
1 box cake mix, any flavor (devil’s food, chocolate fudge, mocha, yellow cake mix, etc.)
48-60 flat-bottomed ice-cream cones
48-60 paper baking cups (optional)
Frosting, optional (any desired frosting flavor such as chocolate, vanilla, etc.)
Rainbow sprinkles, for decoration (optional)
Preheat oven to 350°C (180°F) or to the temperature suggested in the cake mix (instructions are usually on the back of the box). Prepare the cake mix following package directions.
For this you may need water, eggs, vegetable oil, etc. See the back of the box for ingredients needed.
If desired, line four to five 12-cup cupcake baking pans with paper baking cups. Spoon the cake batter into the ice-cream cones, filling the cones only halfway. Position the cones upright on the baking cups (make sure they don’t topple over).
Bake in preheated oven for 18-20 minutes.
If desired, frost with your favorite cake frosting and decorate with rainbow sprinkles.
For more tips, recipes and stories, visit www.normachikiamco.com and www.facebook.com/normachikiamco; follow on Twitter@NormaChikiamco.
Do not overfill the ice-cream cones so that the cake batter doesn’t spill over.
Flat-bottomed ice-cream cones are available in the ice-cream sections of supermarkets.
If you still have cake batter and you’ve run out of ice-cream cones, bake the remaining cake batter in paper baking cups.
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