Skip to main content

I scream, you scream, we all scream for Ice Cream - CUPCAKES !


Today was my older daughter's last day to work with the kids at the City Summer Camp.  She wanted to do something special for them so she decided to make these Ice Cream Cone Cupcakes.

There's not really a recipe.  Just use regular cones, and fill not quite full with cake batter.  She sat them in my broiler pan or any cake pan.  Just sit the pan in the oven with the cones all standing up.  Rebecca just used a cake mix but you could use your own homemade cake recipe if you don't want to use a mix.  Bake as the box says for cupcakes -  maybe 5 minutes longer.  I think we baked these 25 minutes.  Cool completely, and then frost and sprinkle!

That's it!

They are probably best served the day you make them.  She said the cones got a little soft from sitting overnight with cake in them and just weren't quite as crunchy as they were last night.  I bet dyeing the cupcake batter like our tye dye cupcakes would be super cute!  You could really take this idea and run with it!

What a cheap way to have a special treat for your little ones.  (We tried to find the colored cones and no stores in our little town had those.  They would be EVEN cuter!)


Comments

  1. I love this idea. I keep wanting to do it for my kids. I will have to give it a go.

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...