Keebler Kooky Cupcakes Recipes

KEEBLER KOOKY CUPCAKES

Steps:

• Follow instructions on back of cake mix to make batter.
• Wrap foil around cone base on place straight up in ungreased muffin pan.
• Fill Keebler cones with ¼ cup of cake batter (approximately ½ full). Do not overfill the cone or it may bake over the sides. Let batter settle before placing cones in oven.
• Place partially-filled cones in oven and bake for 25-30 minutes at 370 degrees F.
• Let cones cool completely before topping.
• You can use any kind of topping, including whipped cream, frosting, ice cream, your favorite Keebler cookie, etc. For cones with less cake, fill ice cream or a surprise treat kids love!

ICE CREAM CONE CUPCAKES

Steps:

• Heat oven to 350 degrees. In a large bowl combine the cake mix, eggs, water, and oil. Use a hand mixer and mix until well comined, for about 3 minutes. Scrape the bowl down using a rubber spatula to make sure that the mix is well combined.
• Using an ice cream scooper, pour 1/ 1/2 scoops of cake batter to each individual ice cream cones, which should be about 3/4 full. Don't fill to high or the batter will overflow onto the outside of the cones.
• Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
• Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
• Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.

BIRTHDAY ICE CREAM CONE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make cake batter as directed on box. Put cones in muffin cups. Fill each cone 2/3 full of batter.
• Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean.
• Cool completely, about 30 minutes.
• Generously frost cake with frosting, and decorate as desired. Store loosely covered.
• High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.

KEEBLER COOL CONES

Steps:

• Divide the gelatin cubes and berries equally among the 4 Keebler cones.
• Top with whipped topping, if desired.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.