I know you’ve seen them….You may have even made them. I know I tried making cupcake cones a few years ago and ended up with a bunch of lopsided, or half empty soggy, chewy cones that did not even resemble an ice cream cone. Well, this week was my daughter had a small birthday party (she turns 5 on the 15th) and I was determined to get these right for her…..so I got a little creative and the results were perfect!
First, let me tell you that I usually don’t work with food in my sewing studio, however, I made an exception this time because (sadly) I made these at 4am in the morning and everyone was asleep – I didn’t want to wake them by banging around in the kitchen. Since my studio is in the basement, nobody could hear me!
What You Will Need to Make the Cupcakes:
- CUPCAKES (I made mine from a box mix, although I was tempted to make some from a Joy The Baker Recipe, I didn’t feel like a bunch of 5 yr olds would appreciate the difference and I really didn’t want to eat all the leftovers)
- ICE CREAM CONES (flat bottomed)
What You Will Need to Transport Them:
- EGG CARTON (one for every 6 cupcakes)
- SHARP KNIFE or EXACTO BLADE
Bake your cupcakes as usual, making sure to fill the cupcake cup only 2/3 of the way so when they cook they don’t explode over the sides. Although we all love those large tops, they won’t work well for this project! Let them cool completely.