So, I’m one of those bakers that really enjoys baking everything from scratch, so when I take a shortcut, it’s a pretty big deal. Things made from scratch taste so much better!
Anyway, I haven’t had my baking fix in a while, so I whipped together a quick recipe based off a picture I found on Pinterest and this is what I came up with: snowcone cupcakes! They don’t taste like a snowcone, but they sure are cute!
1 box cake mix (of your choice; I chose the the white Betty Crocker mix with rainbow chips)
Frosting (I chose Pillsbury Cream Cheese frosting)
About 24 ice cream cones
1. Preheat the oven to 325 F. Mix the cake batter as directed on the box.
2. Fill each cone about 75%-85% full. Beware that these will overflow when you bake them.
I baked mine in a muffin tin although I’m sure you could have baked it on a simple pan or in a dish just fine.
3. Bake for about 15-20 minutes or until a golden brown on the top. I overdid mine slightly, but they still taste delicious!
4. When they’re finished, let them cool for a few minutes. Then, begin trying to separate the baked overflow batter from the cone.
5. Cover the top in a light layer of frosting and then add coconut on the top. I found the best way to add coconut was to place some coconut in a small bowl and then turn the cupcake upside down and press it into the coconut. It should just stick right onto the frosting.
See how easy it is? They look impressive too, simply because you baked them in an ice cream cone 🙂
Now, because I’m a golf fanatic, I also replaced the coconut with white chocolate chips on a few ice cream cones and stuck a little flag in it to be a golf themed cupcake. Placing the chocolate chips was tedious, but they turned out so cute!