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Spaghetti Squash with Black Beans and Zucchini
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Ice Cream Cone Cupcakes
Yield: Makes 24 cupcakes
Ingredients:
1
package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
2
tablespoons nonpareils
24
flat-bottomed ice cream cones
Prepared vanilla and chocolate frostings
Additional nonpareils and decors
Preparation:
1.
Preheat oven to 350°F.
2.
Prepare cake mix according to package directions. Stir in nonpareils.
3.
Spoon 1/4 cup batter into each ice cream cone.
4.
Stand cones in 13X9-inch baking pan or in muffin pan cups. Bake about 20 minutes or until toothpicks inserted into centers come out clean. Cool completely on wire racks.
5.
Frost cupcakes and decorate as desired.
Note
These cupcakes are best served the day they are prepared. Store them loosely covered.
This recipe appears in:
Cooking with Kids
