June Cupcake

from Parents Magazine

June Cupcake
Yield: 24 cupcakes

Ingredients

  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • 48 mini cupcakes, no liners
  • 24 sugar cones
  • Red icing color
  • Sprinkles
  • Red M&Ms

Make It

1. Tint frosting pink. Spoon 1 cup into a resealable plastic bag. Insert 1 cupcake into each cone; top with frosting. Add a second cupcake, upside down. Frost to cover. Snip corner from bagged frosting; pipe drips along edge. Top with sprinkles and M&M's.

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