... 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: