Summer Poke Cupcakes Cones

dsc06788For our Mom’s Group meeting this week, I volunteered to be the MOD since it also happens to Ian’s birthday.  I wanted to bring in cupcakes for the kiddos, but I didn’t want Jill to have to worry about the cupcake wrappers and what not, so I wanted to make the cupcakes in ice cream cones.  I’ve seen it done, but I’ve never actually did it.  So I went out and found a couple of recipes and smashed them together.

For the base cupcake recipe, I found this fun one by Jell-O called Summer Fun Poke Cupcakes, which I added to the Kooky Cupcake recipe from Keeber.

One thing I will say, one cake mix will be more than plenty for 24 cones.  I was thinking of doing this recipe times two (one with wild strawberry gelatin and one with grape), but I won’t have to with the amount of batter I’ll have.  I could’ve filled the cones a little bit more (which I’ll know for next time), but I still had enough batter left over (after 24 cones) to do a small cake for us to have Thursday night after dinner.   This part, I do have to say, I like.  After all, I’m killing two birds with one stone this way – treats for the kiddies in the morning and the birthday cake for dinner all in one swoop.  If you’re looking to use up most of the batter, then I would guess that it’s okay to fill the cones up 3/4 of the way instead of the 1/2 way that is recommended in the directions.

There is one thing that I would like to try, but since this was my first time baking in ice cream cones, I didn’t want to chance it not working.  According to the Kooky Cupcake, it says to place the cones into a muffin pan, but I’m wondering if I couldn’t just put the cones into a cake pan and call it good.  With a muffin pan, I can only bake 12 at a time, but I was able to find all 24 cones in my cake pan when I was setting things up.

For being my first time baking in ice cream cones, I think they came out pretty well.  Adding in the hot gelatin was a good too, but I did have leftovers of this as well.  Since originally, I’m suppose to add 1 cup cold water along with the 1 cup boiling water (which you don’t do for the cupcakes), I still went ahead and added the cold water (basically doubling what was there) and had Jell-o for Ian the next day.

Ingredients:
1 pkg white cake mix
1-1/4 cups water
1-1/3 vegetable oil
3 egg whites
1 cup boiling water
1 pkg. (4-serving size) JELL-O Gelatin, any red flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 ice cream cones

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare batter as directed.  Wrap foil around cone base and place straight up in ungreased muffin pan.  Fill cones with 1/4 cup of cake batter (approximately 1/2 full). Do not over fill the cane or it may bake over the sides. Let batter settle before placing cones in oven.
  3. Place partially-filled cones in oven and bake 25-30 minutes at 350°F.  Cool in pans 10 min. Pierce tops with fork.
  4. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  5. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.

Nutritional Info*: Calories 150; Total fat 4g; Saturated fat 2g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 27g; Dietary fiber 0g; Sugars 19g; Protein 2g
Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0%

* Nutritional Info does not include the cone

February 25, 2009 · jackie · 20 Comments
Tags:  · Posted in: Cakes & Pies

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