Preheat the oven to 350F.
Unwrap the cones, and make sure they all
have totally flat bottoms. You might have to scrape off some of the
excess ‘cone’ material to ensure the cones stand upright. Place the
cones on a cookie sheet, standing upright.
Mix the cupcake batter
according to the box directions.
Spoon the batter into the cones,
filling only 2/3 of the way to the top of the cone. Be sure not to
over-fill, as the batter will puff up! Also, be sure not to spill any
excess batter onto the cones, as it will burn quickly, leaving
unsightly marks on your cones!
Once all the cones are filled, carefully
slide into your preheated oven. The cones will be top-heavy, so be very
careful not to topple them!
Bake for 18-25 minutes, or until the mix is
puffy and golden and a toothpick inserted into the center of the cone
comes out clean. Remove from the oven and allow to cool completely.
Frost each cupcake and dress with sprinkles as you go. If you wait
until you frost them all to start sprinkling, your sprinkles won’t
Here’s where you can get creative – use green frosting and
chocolate chips for a ‘mint’ ice cream look, use white frosting with
crushed walnuts and a cherry on top for a ’sundae’ look, use light
orange frosting with a swirl of white frosting for a ‘creamsicle’ look,
or frost pink, chocolate, and vanilla stripes for the ‘Neapolitan’
look! Have fun…