Kids love ice cream cones (heck, I love ice cream cones). And cup cakes. Combine the two and you've got a not-as-messy ingenious idea. Cup Cake Cones!
The Original Pin:
Melissa found this idea and decided to put it together for a church party she was helping out at. She tells us in her email that she "followed the directions to the T... But it said to fill the cones 3/4 of the way full... which ended up being WAY too much."
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The Pinstrosity:
When the first dozen cones came out with the batter avalanches, she decided to play around with the measurements until she got the proportions just right for the cones she used. We didn't receive her final measurements as it was a trial and error experience, but we can tell you this...fill the cone 3/4 of the way full, minus a glop and a gloop. Different cones may take slightly different measurements. Our advice? Just bake one first to make sure you have your filling measurements just right. If that one doesn't work, try another one. This way you don't have to go through a dozen at a time.
Was the Big Fail done using flavored/colored cones, or is that a photography glitch? Looks an awful lot like half-baked cake batter in very burned cones.....
ReplyDeleteThey are colored cones, purple and blue.
DeleteI played with this technique also. I used 3 1/8c disher scoops to fill mine and didn't have any overflow.
ReplyDeleteI also used this hack to hold them upright while baking. http://myfavoritethings-miranda.blogspot.com/2012/01/do-it-yourself-ice-cream-cone-cupcake.html
I suggest making enough for all of them so that you can easily transport them. They tend to be top heavy, and icing them makes it worse.
That holder is brilliant!!! I love making cupcake cones but hate how delicate you have to be in moving them around, even in and out of the oven. Thanks for this!
DeleteThere is a difference also depending on the altitude of the location where it was baked. Things may rise higher in higher altitudes. That is one reason why cakes fall easily in high altitudes. They rise too fast, and then fall during the rest of the baking process. If you are making homemade cake batter, reduce the sugar, reduce the leavening, and slightly increase the liquid. Read this. http://www.ochef.com/327.htm
ReplyDeleteThanks Carrie! Great link!
DeleteI'm an old lady now but my Mama was making these for us to take to school way back in the 1950s. I then made them for my children. We never had any trouble at all. It's a great, mess-free, eat-all cupcake. I don't recall measuring the batter carefully - we just filled them till they looked right - just like a cupcake.
ReplyDeleteHow fun to be able to pass favorite childhood treats on through the generations!
DeleteI have made these for my daughter's school and birthday parties and the real trick here is to line your cupcake pan with cupcake wrappers, put your batter in, then stick the cone upside down on top of the batter and bake. When it's done, you just peel the wrapper off and you don't have to fool with measurements. Works every time.
ReplyDelete-Melinda Stembride
That's genius! Thanks Melinda!
DeleteThis recipe just looks too complicated and it doesn't have to be! If I were making these here's what I would do:
ReplyDelete1.)Make cupcakes in liners
2.)Once cooled, remove liners
3.)Put cupcake in cone
4.)Frost
EASY!!!
this recepie is on the side of a box cake mix, not sure which one but i think its betty crocker, my mom made them for us all the time and they turn out way better than turning the cones upside down or placing the cupcakes in them after. Having the cone bakes makes them a bit softer so it tastes better with the cupcakes. again im not sure which box cake mix it is, but i know it works from their recepie
ReplyDeleteHad this happen to me too, I really dont suggest filling them 3/4 full. I was making a mint chocolate chip cupcake to go in the cone and was on a time crunch so I took the lazy and quick way out and used a boxed white cake mix (which I hate doing!) that I could add to. I think that was also part of my problem because the cake baked up and over but also split in really weird ways on some of them so I had to cut off some excess before I frosted. But they were really cute and I would definitely make these again! (just from scratch and not as full :)
ReplyDeleteI don't understand why these were baked inside the cones? The instructions say to bake the cupcakes in the pan, then to take the unfrosted cupcake and place it into the cone. Did this person decide to waiver from the instructions on purpose to try a different way?
ReplyDeleteMy mom made these all the time growing up. Matter of fact, I just made some yesterday and they came out great. We always bake them in the cones.
ReplyDeleteMy mom made them for me and now I make them for my kids. I never put in more than say 1/4 cup of batter and certain cake mixes work better than others. Also to keep them standing cover your pan in foil and cut an x over each well then place the cone in them. They are much more stable that way.
ReplyDelete