Someone bugging you to make a great birthday cake? Make these cupcake cones. They’re the buggiest!
box Betty Crocker™ SuperMoist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
to 36 flat-bottom ice-cream cones
container Betty Crocker™ Whipped frosting (any flavor)
Assorted candies and cookies, if desired
Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
Frost with frosting. Decorate with candies and cookies to create bugs and butterflies. Use small cookies or licorice candies for bodies, miniature candy-coated chocolate baking bits for eyes and small pieces of licorice for legs and antennae. Store loosely covered.
Look for colorful ice-cream cones for extra fun!
Use chocolate chips or colored candy sprinkles for quick and easy decorations.
Help steady cupcake cones on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake Cone
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.