Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Step
2
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 13 to 18 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool in pans 10 minutes. Remove from pans, place cone side up on cooling rack. Cool completely, about 30 minutes. Carefully remove paper baking cups. Generously frost each cake with frosting, and decorate as desired. Store loosely covered at room temperature.
After frosting, enjoy a downpour! Sprinkle frosted cake cones with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
Vary the flavor of your ice cream cone cupcakes by using other varieties of Betty Crocker™ Cake Mix. You could also try different flavors of flat-bottom cones.
Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
