In 1996 when my three oldest children were just 4, 3 and 6 months (they are now 20, 19 and 17) there was the cutest idea for cupcakes that we got from the local church’s Sunday School take home paper.
I have only made these one other time, about 15 years ago. So why I have held on to the paper I really do not know. But I am certainly glad that I did!
A couple of weeks ago my daughter-in-law Jasmine was planning my granddaughter Olivia’s 2nd birthday party. I begged asked her if I could make them and she agreed. Since it’s summer I thought they would be perfect.
Not everyone likes chocolate (why not, I have no idea) so I made 1 1/2 dozen yellow and 1 1/2 dozen chocolate. You could also make spice cake with vanilla frosting, red velvet with cream cheese frosting, or german chocolate with coconut frosting. Basically any flavors you’d use for regular cupcakes will work.
They’re adoreable, fun and easy.
1 cake mix or favorite recipe
1 can of frosting
24 ice cream cones
1. Prepare cake batter as directed on box or in recipe
2. Place ice cream cones on cookie sheet or in muffin pans
3. Fill cones 2/3 full with cake batter
4. Bake as directed for cupcakes on box or in recipe (if the batter spills over while baking, no worries, simply frost those areas when frosting the tops of the cake cones. It will look like ice cream dripping down the sides)
Here’s the Birthday Girl enjoying her Birthday Cupcake Cone!
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