Desserts

Mini Ice Cream Cone Cupcakes

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photo by:kraft

time

prep:

20 min

total:

1 hr 15 min

servings

total:

48 servings

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What You Need

pkg. (2-layer size) white cake mix

1/2

cup multi-colored sprinkles, divided

mini ice cream cones

tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so ice cream cup stands upright in muffin cup. Fill with cake batter, filling each cup 3/4 full.

BAKE 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.

SPOON frosting into resealable plastic bag; cut off one bottom corner of bag. Use to pipe frosting onto cupcakes to resembled swirled ice cream. Top with sprinkles.

Kraft Kitchens Tips

Variation

If you can't find mini cupcake cones, you can use regular ice cream cones and standard-size muffin pans instead. Prepare recipe as directed, using 24 ice cream cones and increasing the baking time to 18 to 21 min. or until toothpick inserted in centers of cupcakes comes out clean.

How to Test Cake for Doneness

To prevent overbaking, check cakes or cupcakes at the minimum baking time indicated in recipe. Insert a toothpick in center of cake. If it comes out clean, the cake is done. If it does not come out clean, return to the oven for a few additional minutes before rechecking.