Kids in the Kitchen Wednesday: Ice Cream Cone Cupcakes

This recipe is a little bit of nostalgia; any kid that remembers growing up in the 80's and 90's remembers this being a "fancy" dessert. I don't know about you, but I was always curious how my mom got that cupcake inside the ice cream cone. Well, mystery solved. And it's time to pass this recipe onto a new generation of cooks and cupcake lovers alike.

One of the great things about this recipe is that it's customizable. St Patrick's Day is coming up, and it would be the perfect time to make green cake and frosting. For the little princess in your life- pink and pink would be the way to go. I was making this recipe with some total choco-holics, so we went with chocolate on chocolate. Still delicious.

Ice Cream Cone Cupcakes

12-18 flat bottom ice cream cones
1 cake mix of your choosing
Ingredients to complete the cake mix of your choosing (eggs, oil, water, etc)
Frosting of your choosing

Pre-heat oven to 325 degrees. Place ice cream cones on a rimmed cookie sheet.

Prepare cake mix according to package directions.

Fill ice cream cones with 3 tablespoons of cake batter (approx. 1/4 cup).

Bake for 15-20 minutes, or until cupcakes are done cooking. Easy way to tell: the tops spring back when you touch them lightly.

Remove from the oven and allow to cool completely before frosting and topping with sprinkles.

Needless to say, this was a really fun recipe the Wisconsin Test Kitchen enjoyed making (and eating). Anything that gets your little ones in the kitchen for some quality time is always a great thing!

Stay Cool,
The Cool Dads Crew