Keebler Kooky Cupcakes Recipes

Steps:

• Follow instructions on back of cake mix to make batter.
• Wrap foil around cone base on place straight up in ungreased muffin pan.
• Fill Keebler cones with ¼ cup of cake batter (approximately ½ full). Do not overfill the cone or it may bake over the sides. Let batter settle before placing cones in oven.
• Place partially-filled cones in oven and bake for 25-30 minutes at 370 degrees F.
• Let cones cool completely before topping.
• You can use any kind of topping, including whipped cream, frosting, ice cream, your favorite Keebler cookie, etc. For cones with less cake, fill ice cream or a surprise treat kids love!

Steps:

• Heat oven to 350 degrees. In a large bowl combine the cake mix, eggs, water, and oil. Use a hand mixer and mix until well comined, for about 3 minutes. Scrape the bowl down using a rubber spatula to make sure that the mix is well combined.
• Using an ice cream scooper, pour 1/ 1/2 scoops of cake batter to each individual ice cream cones, which should be about 3/4 full. Don't fill to high or the batter will overflow onto the outside of the cones.
• Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
• Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
• Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.

Steps:

• Divide the gelatin cubes and berries equally among the 4 Keebler cones.
• Top with whipped topping, if desired.

Steps:

• Heat oven to 400°F.
• Prepare batter for cupcakes per instructions on the box.
• Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
• Place the cones on a baking sheet and bake for 15 to 18 minutes.
• Cool and frost, then decorate with sprinkles as desired.

Steps:

• Cut the vanilla bean lengthwise and scrape out the seeds.
• Place both the seeds and the pod in a saucepan along with the sugar, salt, water, milk, lemon juice and zest. Add only as much juice and zest as how lemon-y you want it to taste. I use the juice of 1.5 lemons and zest of one.
• Heat the mixture until the sugar dissolves and it just begins to boil, about 7 minutes.
• Add the 3 teaspoons of vodka and chill the mixture in the freezer until it just starts to freeze.
• Beat the cream to soft peaks. While beating, slowly drizzle in all of the milk syrup mixture.
• Churn in an ice cream maker until done, 35 minutes. Freeze overnight in the canister with plastic wrap pressed directly on the surface of the sherbet.
• Enjoy.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make cake batter as directed on box. Put cones in muffin cups. Fill each cone 2/3 full of batter.
• Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean.
• Cool completely, about 30 minutes.
• Generously frost cake with frosting, and decorate as desired. Store loosely covered.
• High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.