Ice Cream Cones as Cupcake Holders

A clever way to repurpose an everyday item.

By Sharon Tanenbaum and Ashley Tate
Cupcakes baked in ice cream conesAntonis Achilleos

Bake your cupcakes directly in the ice cream cones. Fill 24 flat-bottom cones two-thirds full with cake batter. Place the cones in a high-sided 9-by-13-inch baking pan and bake in two batches at 325° F for 30 minutes. Let cool, then frost with two 16-ounce cans of frosting. You can have your cake and eat its holder, too.

Read More About:New Uses For Old Things

Do you have a new use for an old thing?

View Earlier Comments
Advertisement

Quick Tip

Mint leaves

The pesto can be made up to 1 day in advance. Cover it with a thin layer of oil to prevent the mint from browning, then cover with plastic wrap and refrigerate.