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.

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Quick Tip

Parmesan

If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.