Back to School Cupcake Cones
Such a fun and easy treat to make with kids that can be used for back to school or the Fall season. Each cone is filled a creamsicle cake combo (orange cake and vanilla frosting) but any flavor would work!
Make This Recipe
Ingredients
Orange Cake Mix (or flavor of your choice) Alternatively homemade scratch cake mix
1 c water
4 Eggland's Best eggs, large
1/3 c + 1 tbsp vegetable oil
1 pkg vanilla pudding mix
Frosting- store-bought or homemade vanilla (for inside of cone)
Frosting for top of the cone (apple):
2 sticks butter
4 c powdered sugar
2-3 tbsp heavy cream
1 tsp vanilla
Red food coloring- plant-based or regular food dye Ice cream cones
White chocolate
Rainbow Sprinkles
Edible green leaves
Brown fondant for stems
Preparation
- In a large bowl combine cake mix, pudding mix, water, oil, and eggs. Bake according to package directions and let cool completely.
- In a mixing bowl, beat butter until smooth. Add in powdered sugar, heavy cream and vanilla and mix. Add red food coloring until you reach the desired shade of red. Set aside.
- In a small bowl, melt white chocolate. Dip the rim of each cone into the chocolate and then into a bowl of sprinkles. Set aside for 10 minutes.
- Crumble cake into a large bowl. Add 1 cup of vanilla frosting (not tinted red) either store-bought or homemade. Mix until the cake is moist but not soggy. Add extra frosting if needed.
- Fill ice cream cones with cake mix. Top each cone with a swirl of red frosting, an edible green leaf, and fondant stem.
- Edible leaves can be made of wafer paper (we used these) or fondant. The fondant stem is made from rolling a small piece of brown fondant.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 412 |
| Fat | 19.4g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 99mg |
| Carbohydrates | 58.9g |
| Dietary Fiber | 0.5g |
| Protein | 3.5g |