Cupcake 'ice-Cream' Cones

Baking By shurzle Updated 7 May 2011 , 7:59pm by shurzle

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shurzle Posted 7 May 2011 , 3:58pm
post #1 of 6

Has anyone made these? Looks like an ice-cream but is a cupcake baked in a cone (or some people make the cupcakes then put them in the cone) ?

Was wondering if baking in a cone, how much should I fill it?

Thanks x

5 replies
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Rosiepan Posted 7 May 2011 , 4:13pm
post #2 of 6

Yes, Just make them like regular cupcakes. I put about 2 thirds of mixture in.

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thumbs Posted 7 May 2011 , 4:34pm
post #3 of 6

Wow, I would have never considered baking it in the cone directly!

I would love to hear more about this....does the cone not burn or break? How long do you cook it for?

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Rosiepan Posted 7 May 2011 , 4:50pm
post #4 of 6
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johnson6ofus Posted 7 May 2011 , 5:39pm
post #5 of 6

I did these... advice?
1. fill to 2/3 full and they will not overflow. I baked at 325- no problems.
2. Cones get SOGGY FAST. I would say within 24 hours they are yucky. So I would batter, bake, cool, frost, eat. It can be done if you are ready to go on it. LAST possible minute.

They are cute, easy, and kids love them... just best if you can afford the last minutes to make them. I dropped kids at school, made them , and delivered for lunch snack.

Good luck

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shurzle Posted 7 May 2011 , 7:59pm
post #6 of 6

fab, thanks!
I might give them a go tomorrow x

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