Who doesn’t love delicious surprises? It’s a good time of year to do something cutesy or make a romantic gesture. How about this ice cream cone that’s actually a cupcake? This isn’t so much a recipe on it’s own (because using a mix is so much easier, and I love finding easy means to ends), but more of a way to look like a clever master baker without having to know what you’re doing. Also, I’m a sucker for trompe l’oeil.
INGREDIENTS/MATERIALS:
-cake/cupcake box mix + whatever it tells you to get (mine wanted water, oil, and eggs)
-frosting
-ice cream cones (the “styrofoamy” ones with the flat bottom)
-sprinkles/things to decorate with (optional)
-mixing bowl
-mixer/whisk/fork
-muffin/cupcake tin, or a cookie sheet if you feel dangerous (the mini cupcake tin I had fit the cones perfectly!)
-spoon
-chopstick/tooth pick/skewer/fork
STEPS:
1. Follow the instructions on your cake mix box. Mine said preheat to 350F and combine all ingredients.
2. Stand all your cones in your tin/on your sheet.
3. Use a spoon to fill the cones. Do not fill to the brim. They will rise.
4. Bake as long as the box tells you to. They usually give you a time window, mine said 21-24 minutes. I checked if they were done at 20 minutes by sticking a chopstick in them. (They weren’t.) If your chopstick/tooth pick/skewer/fork comes out clean, you’re done.
5. Frost/decorate.
6. Surprise! Enjoy.
