Easy Ice Cream Cone Cupcakes

INGREDIENTS:
• 24 count pkg. reg. Ice cream cones (not waffle cones!)
• 1 boxed cake mix (your choice of flavor)
• 1 container icing (I used white icing that came with confetti sprinkles)
• 1 cup whipped cream (half a tub, you don’t need much)

KITCHEN UTENSILS NEEDED:
• Zip-lock bag or pastry bag (don’t worry about using decorating tips unless you want to. I snipped a tiny hole in the corner of a gallon sized zip-lock bag and used it gently)
• 3 loaf pans (or any other pan that could be used to hold your cones filled with batter steady)

INSTRUCTIONS:
1. Prepare cake mix by following instructions on the box for cupcakes and preheat oven to 350F
2. Using a medium mixing bowl and an electric mixer (or by hand if you want) beat the whipped cream and icing together until fluffy.
NOTE: Only mix your icing and cream if you are planning to quickly cook, cool and ice your cupcakes, but if you are baking the cakes the night before, simply wait until you are going to be icing them to make the icing mix.
3. Set the ice cream cones up in the loaf pans – 8 to a pan should be perfect!
4. Spoon the batter into the cones, fill them to about 2/3 to 3/4 full until batter is used although you might have a bit leftover…YUM!

5. Bake until a toothpick comes out clean when inserted in the center (use the time allowed for cupcakes on the cake mix box instructions) DON’T OVER COOK: the cones become too hard!
6. Allow all of them to cool completely and scoop your icing into your bag (or paint it on but using the bag will give the “ice cream on a cone” effect).

7. Simply swirl the icing to mimic ice cream swirled into a cone and add sprinkles or other decorations if you wish. ENJOY!!!