Chocolate-strawberry cupcake cones
Cupcakes in a cone are a such fun treat—they’re great for parties and picnics! To easily transport them after you’ve decorated them, create your own carrier by cutting circles that are slightly larger than the bottom of the cones into the top of an empty cereal box and insert the cones into holes. In our version of this party fave, we’ve added applesauce to the batter to give the cake a super moist texture and a nice hint of spice. During spring and summer months, try these with pastel-colored cones, a light-colored cake such as lemon or vanilla, and use blueberries and lemon zest for the topping.
3 large egg(s)
Canned sweetened applesauce
Plain or sugar ice cream cone
12 cone(s), flat-bottom
Light aerosol whipped cream
Unprepared devil's food cake
18¼ oz, package
- Combine cake mix with eggs, water and applesauce.
- Stand ice cream cones in the holes of a muffin tin. Fill each with cake batter to 1-inch from top of cone. Bake for 20 to 22 minutes, until a toothpick inserted into center comes out clean. Cool completely.
- Top each with 2 teaspoons whipped cream and a strawberry and serve.