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Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting

Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting recipe
photo by:kraft
Adorable and scrumptious are two words that will come to mind when you serve these Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting.
20 min
1 hr 15 min
24 servings, 2 mini cupcakes each

What You Need

pkg.  (16 oz.) angel food cake mix
 mini ice cream cones
tub  (8 oz.) PHILADELPHIA Whipped Mixed Berry Cream Cheese Spread
Tbsp.  multi-colored sprinkles

Make It

HEAT oven to 350°F.

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 cone stands upright in muffin cup.

PREPARE cake batter as directed on package; spoon into cones, filling each cone 3/4 full.

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

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

Kraft Kitchens Tips

If you can't find mini ice cream 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.
Special Extra
Finely chop 1/4 cup of your favorite PLANTERS Nuts; sprinkle over frosted cupcakes before serving.
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.
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