ICE CREAM CONE TREATS
Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!
Provided by Dee Akeson
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 30
Number Of Ingredients 4
Steps:
- Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
- Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
- Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.6 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 141.7 mg, Sugar 17.2 g
BIRTHDAY ICE CREAM CONE CUPCAKES
Make and share this Birthday Ice Cream Cone Cupcakes recipe from Food.com.
Provided by huskerlayd
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 262.4, Fat 10.9, SaturatedFat 1.8, Cholesterol 26.4, Sodium 209.2, Carbohydrate 39.2, Fiber 0.3, Sugar 29.9, Protein 2.1
ICE CREAM CONE CUPCAKES
I didn't know if anyone has posted these or not so I thought I would. These make great birthday party cupcakes. These are so easy to make and something that both kids and adults love. I like it because there is no worry of a kid eating the paper around the cupcake, they can just eat the cone, and it is much cleaner than cupcakes, as the crumbs are still in the cone, not in the paper wrapper or on the floor! Make sure to use flat bottem ice cream cones, not the rounded sugar cones or they won't sit up right to be baked. You can use any flavor of cake mix. I usually make two different flavors of cupcakes to choose from. I recently brought these to a potluck and they were the hit of the party! Enjoy!
Provided by LDSMom128
Categories Dessert
Time 50m
Yield 24 Cupcakes, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 472.6, Fat 21.7, SaturatedFat 3.7, Cholesterol 52.9, Sodium 383.5, Carbohydrate 65.5, Fiber 0.6, Sugar 47.8, Protein 4.2
GRAHAM CRACKER ICE CREAM CONE BOWLS
Simple oven baked ice cream cones or bowls! Perfect with my recipe for Refreshing Lime Ice Cream. My instructions include how to make bowls, in order to make cones you can find the molds to make them at many places on the Internet.
Provided by eaaltman
Categories Dessert
Time 1h5m
Yield 12 cones, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
- Let mixture rest for 10-15 minutes.
- Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
- Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.
Nutrition Facts : Calories 98.7, Fat 2.9, SaturatedFat 1.5, Cholesterol 23.4, Sodium 48.5, Carbohydrate 17.4, Fiber 0.1, Sugar 14.4, Protein 1.1
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