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© Meredith Corporation. All rights reserved. Used with permission.
(24 kitty cupcakes plus about 12 regular cupcakes)
Preheat oven to 350°F. Stand ice cream cones in 2 muffin pans. Prepare cake mix according to package directions. Fill each cone with 2 to 3 level tablespoons of batter. (Bake any additional batter in muffin cups lined with paper bake cups according to package directions.) Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely.
In a small bowl, stir together frosting and food coloring to achieve desired color. Frost tops of cupcakes. To make kitty faces, use small jelly beans for eyes and nose, candy corn for ears, and cut licorice strands for whiskers and mouth.
Serve cupcake cones the same day they are prepared.