1 box Cake Mix, Vanilla, chocolate, or any flavor you prefer
Eggs, oil and water, As needed to prepare as directed on the back of the box
24 Flat Bottom Ice Cream Cones
For the Frosting:
4 sticks Salted Butter, Slightly softened
1/3 cup Milk
1 tablespoon Pure Vanilla Extract
8 cups Powdered Sugar
24 Sour Cherry Candies
For the Soft Chocolate Shell (optional):
2 cups Chocolate
4 tablespoons Vegetable Shortening
For the Cupcakes:
Preheat oven to 350°F. Place one ice cream cone in the bottom of each muffin tin, 24 times, filling 2 muffin pans completely. Set aside.
Prepare cake batter as directed on the box. Fill each cupcake with about 1/4 cup of cake batter. Carefully place pans in the oven and bake until tops are puffy and spring back when lightly touched in the center, about 15 minutes. Remove from oven and let cool completely.
For the Frosting:
In the bowl of your mixer, beat butter, milk and vanilla on low speed until smooth and combined.
With the mixer on low, slowly add powdered sugar until just combined.
Increase mixer speed to high and beat for a minute and a half.
If frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
With a spatula, or a piping bag fitted with a jumbo open star tip, frost your cupcakes.
- If leaving undipped, sprinkle immediately with sprinkles and top with a cherry candy.
- If dipping, place cones in the refrigerator for about an hour so the frosting can chill.
For the Chocolate Shell:
In a microwave safe bowl, heat chocolate chips and shortening for a few minutes, stopping every 30 seconds to stir thoroughly until smooth.
Dip cupcake cones in the chocolate, allowing excess chocolate to drip off for a second before placing right side up.
Immediately sprinkle with sprinkles and top with a candy if desired.