Hi Nancy, I enjoy reading your recipe newsletter and look
forward to it. I wanted to share a neat recipe my cousin's
wife made for our Memorial Day Cookout. She made cupcake
batter, poured it into small sprayed tins. Before putting
them in the oven to bake, she took those little ice cream
cones and stuck them lightly down on top of the batter
and baked them like that. When they were done and cooled,
she used cake icing and sprinkles and let the kids icing and
decorate them themselves. It was really cool and kept the
kids busy with their individual desserts. The recipe below
has you filling the cones to bake. She simply inverted
the cones on top of the batter. She said the cones didn't
get soggy that way.

Here is the recipe:

Ice Cream Cone Cupcakes

1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F.

Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting, Use any flavor of frosting. Use sprinkles to decorate as well.
Makes 18 to 24 cupcakes

CJ in Cincinnati

http://www.nancyskitchen.com