Ice Cream Cone Cupcakes

By Rebekah C

This recipe is great for hot sunny days. The ice cream adds a nice cold touch while still being able to add the element of baking. “This is one of my favourite dessert recipes. It’s tasty and easy to make,” Says Vicky Li.

Ingredients

– Cake Batter (any flavor), plus ingredients to make the batter

– 18-24 flat-bottomed (cake style) ice cream cones

– Ice cream

Cupcake ice cream

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare your normal cake batter. Set aside.
  3. Cover a muffin tin with aluminum foil. Using a skewer, poke holes in the foil where the muffin cups are.
  4. With your fingers, open the holes slightly, and place 1 ice cream cone in the center of each muffin cup.
  5. Fill each ice cream cone with 2 Tbsp. of batter. Do not fill the batter all the way to the top, or the ice cream cones may fall.
  6. Bake the ice cream cone cupcakes 20-30 minutes.
  7. Let the ice cream cone cupcakes cool.
  8. When the ice cream cone cupcakes are cooled and ready to serve, put a scoop of ice cream on each cone. Sprinkles or decorations can be added.
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