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March 9, 2008

Teatime treats revamped

by Alisa Lu, Online News Editor and Ya Zhou, Online Connections Editor & Online Copy Editor
As winter soon draws to a close with no snowstorm in sight, the next best thing is a spring tea party celebration! But scones were never easy to make and stale store-bought cookies just don't cut it. The answer to this predicament: ice cream cone cupcakes. Fun to make and eat, ice cream cones cupcakes combine two of the most beloved childhood desserts ice cream and cake.

Ice Cream Cone Cupcakes

Prep time is about 45 minutes. Makes about 24 servings.

Kitchenware:

- measuring spoons
- electric mixer
- large mixing bowl
- 2 muffin tins


Ingredients:

- box of store-bought cake mix (This recipe used Betty Crocker Yellow Cake mix but any cake mix will suffice)
- 3 eggs
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 1 container (16 ounce) of icing
- 24 flat-bottomed ice cream cones
- M&Ms, sprinkles or toppings of your preference


Preparation:

1. Prepare cake batter according to instructions on the box.
2. Line up the empty cones on the muffin tin.
3. Fill each cone 3/4 of the way full with cake batter and place in muffin tin.
4. Bake at 350 degrees for twenty minutes or until the top is golden.
5. Take cones out of the oven and let cool for ten minutes.
6. Add a layer of icing.
7. Decorate to your heart's content and enjoy! To keep the crunchiness of the cone, consume immediately after baking. Better yet, invite friends over to partake in the goodies. As an added note, sweet treats always taste better when complemented with coffee or tea.



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  • Mr. Krabs on January 9, 2009 at 9:57 AM
    How are you gonna have ice cream cones without ice cream? COME ON THIS IS MALARKEY!
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