Cupcake Cones
1 box of cake mix (any flavor)
30 - 36 flat bottom ice cream cones
- Mix the cake by box directions.
- Fill each cone half-full of cake batter.
- Stand cones in muffin pan & bake for 20 - 25 min.
- Cool and frost. That's it!
It's pretty simple and the cones cool really, really fast. I've never seen cake, or cupcakes, cool so fast. I used Funfetti cake (Rainbow Chip frosting, not Funfetti), because it's my favorite, but it would work with any flavor. Like a dumb-dumb I didn't remember that it took 3 boxes of cones, so I only had 12 cones. Rather than going out for more cones, I made a small deviation to the formula... I used waffle bowls.
I had some bowls, because Matt, who always goes rogue on recipes, suggested I try it with bowls at some point in the near future. I had enough cake batter left to fill 4 bowls exactly half-full. After baking them, I was really happy with the result! The bowls sort of ruffled out on the tops and were really pretty. Unfortunately, I put two of them in the microwave overnight so they wouldn't get eaten by critters (Ani, Galileo, stupid evil mice) and the humidity in the small space made the bowls soft and a bit leathery. I'm going to try this recipe again, with the bowls, and chocolate cake. It would really work better in more dry places, but I'm going to make them again anyway.
Enjoy!
