LEMON-CONFETTI CUPCAKE CONES
Create a new kind of cupcake: Lemon-Confetti Cupcake Cones. Sprinkles in batter inside ice cream cones? These cupcake cones are sweet twists on classics.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Cover tops of 2 (12-cup) muffin pans tightly with foil. Use sharp knife to poke small hole in foil over center of each muffin cup. Press bottom tip of each ice cream cone into foil to stand upright in muffin cup.
- Prepare cake batter as directed on package. Add dry pudding mix and milk; mix well. Reserve 2 Tbsp. sprinkles. Gently stir remaining sprinkles into batter. Reserve 3/4 cup batter. (See tip for how to use.) Spoon remaining batter into cones.
- Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool completely. (Do not remove filled cones from pan.)
- Beat butter in large bowl with mixer until creamy. Blend in marshmallow crème. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed 1 min. or until light and fluffy. Spoon into pastry bag fitted with decorating tip. Use to pipe frosting onto cupcakes. Sprinkle with reserved sprinkles.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.5371 g, Sugar 23 g, Protein 2 g
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