Ice Cream Cone Cake Pops Recipes
ICE CREAM CONE CAKE POPS
A fun idea for kids' birthday parties, our ice cream cone cake pops recipe turns your favorite flavor of cake into an ice-cream-inspired, lip-smacking treat.
Provided by Paula Jones
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely. Remove paper liners from cupcakes. Place cupcakes on cookie sheet; freeze until chilled.
- Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.
Nutrition Facts : ServingSize 1 Serving
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- Prepare and bake the cake mix using the ingredients listed on the box. Allow cake to cool completely.
- Crumble the cake into a large bowl. Add about half of the can of frosting and mix well. You want the mixture to stick together without being "goopy." You may need to add more or less depending on your cake and preference. Using a small cookie scoop or rounded tablespoon, make 15 cake balls and place them on a wax paper-lined baking sheet and refrigerate for about an hour. With the remaining cake mix, stuff 15 ice cream cones and set aside.
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