I Scream, You Scream...For Cupcakes?

When I was a little girl my grandmother had a copy of the Betty Crocker Cook Book for Boys and Girls. It was published in the 1950s and had the most wonderful recipes and color photos of meals children could easily handle making. I looked through this book so many times that the covers eventually came off and several of the pages were loose.

My absolute favorite picture was the two-page spread of the ice cream cone cupcakes. Each cone was a different color and they were so carefully decorated with sprinkles and candies. I thought they would taste almost as good as a real ice cream cone, filled with some special cake batter.


So here is my version, made 20+ years later. So sweet, and so easy!

You'll need:
1 box cake mix
24 ice cream cones
frosting
sprinkles and other toppings




1. Preheat oven to 350 degrees.

2. Prepare the cake mix as directed on its box.

3. Fill each cone 3/4 full. Place on baking sheet, being careful not to topple them when you move it to the oven.

4. Bake 15-20 minutes, until a toothpick comes out clean. The cake batter will mound slightly as it bakes.

5. Allow to cool completely. Frost and decorate. (If you haven't tried the Pillsbury Easy Frost frosting in a can, do it! Not only is it point-and-frost easy, but it makes a gorgeous pattern.)