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Preheat oven to 350°F. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.
Prepare cake mix as directed on package, adding yellow food color and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
Tint frosting with desired food colors. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.
Looks so good can't wait to back share and have family diner.
Christine Jones | March 10, 2017 |
it looks good
yza | April 19, 2014 |
The cupcake flavor was great. We used chocolate eggs instead of jelly beans. The licorice was too flimsy to stay up and the cones were a mess. They were very difficult to cut and several broke into small pieces. They also softened considerably after baking the cupcakes in them. I would skip the cones and use paper liners.
Janet | March 27, 2016 |