Heat oven to 350°F (325°F for dark or nonstick pans).
Step
2
Place paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Place ice cream cone upside down on batter in each cup.
Step
3
Bake 14 to 19 minutes or until toothpick inserted in cake comes out clean. (Cones may tilt on baked cake). Cool in pans 10 minutes. Remove from pans cone side up to cooling rack. Cool completely, about 30 minutes. Carefully remove paper baking cups.
Step
4
Generously frost each cake with frosting and decorate. Store loosely covered.
Just for fun, serve these cupcake cones with a slice of ice cream "cake." Spread softened ice cream in a square or rectangular baking dish. Cover and freeze. Let ice cream stand before serving to soften slightly. Cut "cake" into squares, and serve with cupcake cones.
Help steady cupcake cones on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
Vary the flavor of your Candy-Topped Cupcake Cones by using other varieties of Betty Crocker™ Super Moist™ Cake Mix.
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