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Ice Cream Cone Cup Cakes

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By Betty Crocker

Posted July 23rd, 2007

This article is reprinted with permission from Betty Crocker's Cookbook for Boys and Girls: Facsimile Edition, by Betty Crocker, (2003, Betty Crocker)

Betty Crocker's Cookbook for Boys and Girls: Facsimile Edition

Servings:	24
Author Notes:	These cup cakes are lots of fun to make and decorate. They're also easier and neater for little kids to eat than the regular variety. The 1957 Betty Crocker Cook Book for Boys and Girls - yes, the same cook book that many Americans learned to cook with back in the late 50's and 60's -- is back. Wiley has reprinted this classic in all of its former glory so that new generations can have fun and learn in the kitchen with Betty Crocker. Here's a nostalgic collection of simple to make recipes that will teach kids basic knowledge of cooking and food preparation. The cooking knowledge they will learn will get them through a lifetime of great meals in years to come. It's also a way for busy moms to get a bit of a break when it comes to preparing family breakfasts, lunches or dinners.
Ingredients:	1 Betty Crocker Cake Mix 1 Betty Crocker Frosting Mix Flat Bottomed Waffle Cone Ice Cream Cones edible decorative sprinkles and candies
Instructions:	Heat oven to 400° F. Make batter as directed on any flavor Betty Crocker Cake Mix package. Pour a scant 1/4 cup batter into flat bottomed waffle ice cream cones, filling a scant 1/2 full. If you fill the cones too full, they will not have a nice round top. Set on a baking pan and bake for 15 to 18 minutes. Cool and frost with any Betty Crocker frosting Mix. Put sprinkles on top.