Recipes...
I thought I would quickly share a couple of recipes that I mentioned in my last post...just in case.
Ice Cream Cone Cupcakes
Fill 24 flat-bottom cones two-thirds full with cake batter.
Place the cones in a high-sided 9-by-13 inch baking pan.
Bake in two batches at 325 degrees for 30 minutes.
Let, cool then frost with favorite frosting.
Cream Cheese Frosting
Two 8-ounce pkgs of cream cheese, softened
1/2 cup real butter, softened
1-1/2 tsp real vanilla
2 cups powdered sugar
This is easy to make, especially with an electric mixer. Cream together the cream cheese and butter until nice and creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Note: if you would like chocolate frosting just add 1/4 to 1/2 cup baking cocoa according to how rich you want it. You would add the cocoa when you add the powdered sugar.
Enjoy!
Ice Cream Cone Cupcakes
Fill 24 flat-bottom cones two-thirds full with cake batter.
Place the cones in a high-sided 9-by-13 inch baking pan.
Bake in two batches at 325 degrees for 30 minutes.
Let, cool then frost with favorite frosting.
Cream Cheese Frosting
Two 8-ounce pkgs of cream cheese, softened
1/2 cup real butter, softened
1-1/2 tsp real vanilla
2 cups powdered sugar
This is easy to make, especially with an electric mixer. Cream together the cream cheese and butter until nice and creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Note: if you would like chocolate frosting just add 1/4 to 1/2 cup baking cocoa according to how rich you want it. You would add the cocoa when you add the powdered sugar.
Enjoy!
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