Source: Parents Magazine

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Recipe Summary test

prep:
40 mins
bake:
20 mins
total:
60 mins
Yield:
30 cones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix cake mix using the package directions. Line 2 1/2 inch muffin cups with 6-inch pieces of foil. Place ice cream cones in cups and fill with a well-rounded tablespoon of batter, filling each about half full. Bake in a 350°F. oven for 20 minutes or until a toothpick inserted comes out clean. Cool.

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  • For the frosting, stir together the powdered sugar and cocoa in a medium bowl. In a large bowl beat butter until smooth. Alternately add the sugar mixture and evaporated milk to the butter. Beat in vanilla and beat until light and fluffy.

  • Frost cupcake cones with frosting.

Nutrition Facts

183 calories; fat 7g; cholesterol 28mg; saturated fat 2g; carbohydrates 29g; mono fat 2g; poly fat 2g; sugars 20g; protein 2g; vitamin a 48.6IU; niacin equivalents 0.2mg; folate 8.1mcg; sodium 138mg; potassium 29mg; calcium 40.4mg; iron 0.7mg.
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