Name: Ice Cream Cone Cupcakes
Yield: 18-24 cone cupcakes
Ingredients: 1 box yellow cake mix (18.25-ounce); 24 flat-bottomed wafer ice cream cones; 6 tablespoons butter; 1 box confectioners’ sugar (16-ounce); 3 - 4 tablespoons skim milk; 1 teaspoon vanilla extract

Ice Cream Cone Cupcakes

Be creative: use different-flavored cake mixes and top the icing with sprinkles. For a time-saver, use reduced-fat canned frosting.

Servings 18-24 cone cupcakes

Ingredients

1 box yellow cake mix 18.25-ounce
24 flat-bottomed wafer ice cream cones
6 tablespoons butter
1 box confectioners’ sugar 16-ounce
3 - 4 tablespoons skim milk
1 teaspoon vanilla extract

Servings 18-24 cone cupcakes

Ingredients

1 box yellow cake mix 18.25-ounce
24 flat-bottomed wafer ice cream cones
6 tablespoons butter
1 box confectioners’ sugar 16-ounce
3 - 4 tablespoons skim milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350ºF. Prepare the cake mix batter according to the package directions.
Spoon batter into the cones, filling three-quarters full, and place the cones in muffin pans. Bake according to package directions for cupcakes. Cool.
To prepare icing, in mixing bowl, beat together butter and confectioners’ sugar, adding enough milk to reach spreading consistency. Add the vanilla. Ice each cone cupcake.

Nutritional Info

Calories 207, Protein (g) 1, Carbohydrate (g) 39, Fat (g) 5, Calories from Fat (%) 22, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 176 Diabetic Exchanges: 2.5 other carbohydrate, 1 fat