What is the procedure for baking a cupcake in a cake style icecream cone? Do I need to wrap the cone in foil, how full do I fill it, temp of oven and time?
Make batter of choice. Fill regular cones to a scant half full (1/4 cup). If you fill them too much they won't have a nice round top on them to resemble ice cream scoops.
Place on baking pan, and bake 15 to 18 minutes. Cool and frost.
Of course I changed some of the words so it isn't exactly as written. But it still is the same. No need to wrap in foil or any other special things. When they say pan, a good sheet pan is fine.
I've always found the hardest part is getting it to the oven without any of them toppling over.
I use cake cones, stick them in muffin tins or a 9x13 to bake. I bake for whatever it suggests for cupcakes on the box. (I use a box cake just because these are always for school and thus really good cake is wasted on them. I also often just use muffin batter. You haven't seen a teacher smile until you bring in homemade, unfrosted muffins on a birthday.
Comments
Heat oven to 400F.
Make batter of choice. Fill regular cones to a scant half full (1/4 cup). If you fill them too much they won't have a nice round top on them to resemble ice cream scoops.
Place on baking pan, and bake 15 to 18 minutes. Cool and frost.
Of course I changed some of the words so it isn't exactly as written. But it still is the same. No need to wrap in foil or any other special things. When they say pan, a good sheet pan is fine.
I've always found the hardest part is getting it to the oven without any of them toppling over.
Go here to find a pan specifically for baking these.
It's on my Christmas list!!