Here’s a snappy idea which will lend a little whimsy to the next birthday party you throw for your child. Bake some cupcakes in ready-made ice cream cones. You can complete them ahead, and have the cupcakes ready for serving. Or you can bake and cool them in advance, leaving frosting and the decorating as an activity for that house full of energetic kids you are expecting.
Step 1
Preheat your oven to temperature designated in recipe.
Step 2
Make the batter for your cupcakes. Use a cake mix or your favorite scratch cake recipe. Prepare the batter as per directions.
Step 3
Unwrap the ice cream cones slowly, being careful not to damage them as you remove any plastic coverings. Place each empty cone in a muffin tin, one per ungreased muffin cup.
Step 4
Pick up and fill each cone. Replace each cone in its muffin cup.
Leave a little room at the top for expansion (about ½ to ¾ inch). 
Be careful not to overfill or you will have a mess. See Warnings below. An ice cream scoop holds about the right amount and lets you do a neat and trim job of filling. Aim for cupcakes which do not overflow the cones. These will be more attractive and will be easier to frost.
Step 5
Bake according to cake batter instructions. Bake for the same length of time you would bake regular cupcakes.
Step 6
Prepare your icing or open up your store-bought icing.
Step 7
Place sprinkles in a small bowl.
Step 8
Remove cupcakes from oven and allow them to cool.
Step 9
Frost the cupcakes using a knife or spatula. Try to let the frosting warm up a bit if you have been keeping it in the fridge, as some frostings are more difficult to manipulate when cold.
Step 10
Dip the top of the cupcake in sprinkles. Dip fully or dip just one side for an artsy effect.
Step 11
Place each cupcake back into muffin tin, or place in a serving dish with sides. Carry muffin tin or serving dish very carefully; these cupcakes will be top heavy and may tend to topple.
Step 12
Serve!
Tips
- The same technique can be used for a treat at a graduation party. Buy sprinkles in school colors or use frosting of one school color, with sprinkles of the other school color.
Warnings
Do not overfill the ice cream cones with batter. This image shows a cup which is overfilled. This will result in an unsightly overflow during baking. - Don't use too much icing as this can weigh the cupcake down and cause it to tip over.
- These cupcakes should be eaten the same day they are made or else the moisture from the cake will take away the crispness of the cones.
Things You'll Need
- 24 flat-bottomed ice cream cones
- One recipe of cake mix, complete with eggs and oil and other ingredients required
- Icing (16 oz can will be more than enough)
- Muffin pan
- Ice cream scoop
- Sprinkles
