Ice Cream Cone Cake Pops Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)

Water, vegetable and eggs called for on cake mix box

24

flat-bottom ice cream cones

2

                        containers (12 oz each) Betty Crocker™ Whipped vanilla frosting

Assorted Betty Crocker™ Decorating Decors candy sprinkles, if desired

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely. Remove paper liners from cupcakes. Place cupcakes on cookie sheet; freeze until chilled.

Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.

Related Video