Frosted Cupcake Cones

 The first time I saw these cupcake cones was back in the 70's when my aunt made them for my cousin Allie's birthday. I was completely mystified as to how the cake got into the cone. And when I asked her how she did it she just said "it's magic". I suppose for a little kid it really is like magic, and if you were to ask the five teenagers I made these for the other day,  they'd tell you these cupcake cones are pretty cool too. I've tried to make these a couple of times already and failed miserably because I kept filling up the cones with way too much batter. I finally got the right formula though, and I'm now ready to share it.

  A couple of notes before you begin: I have found that Betty Crocker cake mix works best. Use 3 whole eggs or its equivalent in Ener-G egg replacer if you're going the vegan route. Read ingredients list on cake mix boxes and frostings carefully, as some of them do contain milk ingredients. As for the liquids, canola oil is my preferred choice and I find that water works better than milk. There are options for lower cholesterol and lower fat recipes on the back of the cake box, but they don't particularly work well for this recipe. Most of the sugar and calories will come from the frosting on top anyway. One of these days I'll have to be true to the name of my blog and post a pretty, sweet and fit recipe. But for now, with my daughter's birthday party coming up,  I'm just going to keep things pretty and sweet.

Frosted Cupcake Cones 

By Kristine

What you need:

1 box cake mix
water
canola oil
3 eggs or Ener-G egg replacer
32 flat bottom ice cream cones
2 tubs frosting
sugar sprinkles

*Arrange 19 cones side by side in a 9"x13'' cake pan and the remaining 13 cones in another smaller cake pan. No matter the size of the cake pans you use, make sure the cones are lined up close enough together so that the top rims are touching. This way they'll be secured in place and won't tip over once you've filled them with batter and transport them to your oven to bake.


* Preheat oven to 350.

* Prepare cake mix as per instructions on the box.

*Note: If you're using egg replacer, beat the powder and water in your stand mixer first. Beat until foamy, stopping to scrape down sides of bowl once or twice. With mixer running, gradually add water, oil and cake mix. Beat on high for 2 minutes.




*With a ladle, fill cones to just half way. Fill them up any more than that and you'll end up with a huge mess I promise you!

*Bake for 35 minutes. I used egg replacer, so the baking time will definitely vary if you're using eggs. Check with a wire cake tester for doneness.

*Transfer cones to wire rack to cool for about an hour.

*You can simply frost these by using an offset spatula but I like to use a piping bag with either the star tip or tube tip. You will need two tubs of frosting to cover all the cones. Be generous with the frosting because the cake will settle, forcing the frosting down with it. Decorate with sprinkles. I made my own sugar sprinkles with blonde cane sugar and my homemade vegan food colouring. I'll post about that once I get the exact measurements right. Keep stored in an airtight container in the fridge up to three days.

ENJOY!