Author Notes
We love a fun spin on classic treats like the ice cream cone sundae, and this recipe definitely delivers a twist. Substitute cupcakes and frosting for ice cream to create a super cute and heat-proof trea —Miss Jones Baking Co.
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Ingredients
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1
box Miss Jones Baking Co. Organic Vanilla Cake Mix
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1
jar Miss Jones Baking Co. Organic Vanilla Frosting
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1/3 cup
oil
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2/3 cup
water
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3
eggs
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1/4 cup
chocolate chips
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sprinkles
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Maraschino cherries
Directions
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Preheat oven to 350°F. Prepare and bake cupcakes according to package directions, filling each ice cream cone approximately halfway full with batter.
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Set each ice cream cone in a mini or normal cupcake pan to stabilize while baking. Let cool completely.
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Top cupcakes with vanilla frosting using a pastry bag fitted with a star tip. Top with sprinkles.
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Melt chocolate chips and place in a pastry bag or Ziploc bag with the end corner trimmed off. Pipe onto frosting and let cool slightly before topping with a cherry. Bon appetit!
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