Posted 1/6/2011 9:04:01 AM
SO MUCH FUN TO MAKE AND EAT! Tips I learned: Bake the cupcakes in regular muffin tin with ice cream cone placed upside on each one. Bake with cones on. If you have to save them for more than a few hours, do not store them covered. I made some at night and the cones were getting soggy by lunchtime the next day. The ones I kept uncovered stayed perfect. I cut holes in paper plates for holders to transport them. You could also get some styrofoam at a craft store, or decorate a box and put holes in it.