Red Velvet Ice Cream Cone Cupcakes
This is a wonderful way to serve cupcakes, and not just my crazy-yummy red velvet ice cream cone cupcakes. The ice cream cones hold up well and help keep you from making a mess when eating them.
- 1 box cake mix we used Duncan Hines' Red Velvet
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 24 ice cream cones
Preheat oven to 350 F.
Make cake mix per package instructions.
Spoon mixture into cones, filling them about 2/3rds of the way.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool then ice with icing.
Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 20mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg