Completely Edible Cupcakes

Cake is delicious. Universal truth? I think so.

But cake is kind of messy. You have to cut the cake into pieces, and then use a fork to eat it off of a plate.

Then came this genius who decided to make cake portable. Bam. The cupcake was born. The delicious goodness of cake and icing in an individual-sized portion.

But then you have the cupcake wrapper. You have to find a place to throw it away once you’re done eating the cupcake. Ain’t nobody got time for that.

In our advanced society of smartphones and 3-D printers, we have finally discovered a way to eliminate this cupcake hassle and enjoy a 100 percent edible cupcake.

Cupcakes in ice cream cones.

Cupcake cones are a fun twist on making cupcakes. And they’re really easy, which is always a plus.

The ingredients I used to make the ice cream cone cupcakes. (photo: Nikki Dulay)

The ingredients I used to make the cupcake cones. (photo: Nikki Dulay)

Cupcake Cone Recipe

  • 1 box of cake mix (any flavor) plus required ingredients from the instructions
  • 1-2 cans of frosting (complimentary to cake flavor)
  • 1 box of wafer ice cream cones

Instructions

Heat the oven to 350 F.

In a mixing bowl, combine the cake mix ingredients together until there are no lumps.

Place one cone in each cupcake tray slot. (photo: Nikki Dulay)

Place one cone in each cupcake tray slot. (photo: Nikki Dulay)

Take out a cupcake baking pan. Place one ice cream cone in each spot on the baking pan.

Pour the cake batter into each cone. Fill the cone about two-thirds full (basically the bottom cylinder part of the cone).

For easy and clean pouring, use a measuring cup to pour the cake batter into each cone. (photo: Nikki Dulay)

For easy and clean pouring, use a measuring cup to pour the cake batter into each cone. (photo: Nikki Dulay)

Helpful Hint: Use a measuring cup to fill each cone with cake batter. This is a faster and cleaner way to pour the batter compared to using a spoon or pouring directly from the mixing bowl.

Bake the cupcake cones for 15-20 minutes. Some cupcake cones will bake faster than others, so make sure to use a toothpick to check if each one cooked properly. If the toothpick doesn’t come out clean, bake the cupcake cones for 2-3 more minutes.

The cooked cupcake cones right out of the oven. (photo: Nikki Dulay)

The cooked cupcake cones right out of the oven. (photo: Nikki Dulay)

Once all of the cupcake cones are cooked, take them out of the oven. Let them cool completely on the counter.

Don’t worry if some of the batter overflowed out of the cone. Perfection is for the professionals.

When the cupcakes are completely cooled, you can frost them. You can use a butter knife to frost them, or you can be fancy and use a decorating tip.

Check out these instructions if you want to learn how to frost with decorating tips. It took me a while to get the hang of it, so don’t be discouraged if your frosting job isn’t perfect right away.

You will probably only need one can of frosting if you use a butter knife. If you use a decorating tip, you will need two cans of frosting.

The finished cupcake cones with frosting and sprinkles. (photo: Nikki Dulay)

The finished cupcake cones with frosting and sprinkles. (photo: Nikki Dulay)

You can add sprinkles, like I did, to make your cupcake cones even more fun. Or whatever else you can think of to decorate them.

See? Easy. And look how cute they are! Completely edible and completely fun.

How did you decorate your cupcake cones? Do you have any other fun ways to bake cupcakes? Comment below to let me know!