Frosted Cupcake Cones Recipes

"JUST BUGGING YOU" CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. 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.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
• Frost with frosting. Decorate with candies and cookies to create bugs and butterflies. Use small cookies or licorice candies for bodies, miniature candy-coated chocolate baking bits for eyes and small pieces of licorice for legs and antennae. Store loosely covered.

SURPRISE CUPCAKE CONES

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
• Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
• Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.

BEARY FUN CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. 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.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Cool completely, about 1 hour.
• Frost with frosting and decorate. Store loosely covered.

CANDY-TOPPED CUPCAKE CONES

Steps:

• Heat oven to 350°F. Make cake batter as directed on box. 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.
• Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
• Frost with frosting and decorate. Store loosely covered.

FROSTED CUPCAKE "SUNDAE" CONES

Steps:

• Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.
• Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.
• Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.
• Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).
• Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.
• Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.
• Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.