Friday, July 17, 2009

We all scream...

... when we try to make Ice Cream Cupcakes. At least I do. Until now.

I've made these a couple of times with mixed results. The come out top-heavy, the cone gets soggy, and they're really hard to transport from home to a party. Turns out I was doing it ALL WRONG!

You DON'T bake the batter in the cone, you bake the cupcake separately and pop it into a cone. And you fill the bottom of the cone with candy or gumballs to keep the little yummies from toppling over - brilliant. You can also add a mini cupcake on top for a tall, soft-serve look. Yum!

Check out this short, helpful video from Betty Crocker:

Bookmark and Share


  1. I've made them baking them in the cones. Never thought about them toppling over. They usually don't last that long to worry about it. lol

  2. Thanks for posting the video! My husband would LOVE these.