| 18 | ice-cream cones with flat bottoms |
| 2 | cups Gold Medal® all-purpose flour |
| 1 | cup sugar |
| 1/2 | cup shortening |
| 1/2 | cup finely crushed orange-flavored hard candy |
| 1 | cup orange-flavored soda pop |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon grated orange peel |
| 2 | eggs |
| 1 | tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting |
| Additional finely crushed orange-flavored hard candy, if desired |
| 9 | orange candy cane sticks or plastic straws |
| 1. | Heat oven to 350ºF. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. |
| 2. | Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top. |
| 3. | Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour. |
| 4. | Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone. |
|
| Serve cupcake cones with orange sherbet or a mixture of orange sherbet and vanilla ice cream. |
Nutrition Information:
310 ( 90 ); 10 g ( 5 g); 25 mg; 150 mg; 53 g ( 1 g); 2 g 0%; 0%; 2 %; 4 % 1 ; 2 1/2 ; 2