Candy-Topped Cupcake Cones |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
1 box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice-cream cones
1 container (12 oz) Betty Crocker® Whipped frosting (any flavor)
Assorted candies and decorations, if desired
1. Heat oven to 350°F. Make cake batter as directed on box, using water, oil and eggs. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
2. Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Fill cones about half full. Makes 36 to 40 cupcake cones. |
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