Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets.
30 min
PREP TIME
20 min
COOK TIME
258
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 24 SERVINGS
- 24 sugar ice cream cones
- 1 package (2-layer size) white cake mix
- 1 teaspoon (5 milliliters) Yellow Food Colour
- 1/2 teaspoon (2 milliliters) Pure Lemon Extract
- 1 container (450 grams) vanilla frosting
- Food Colour Preparation
- 24 pieces red string licorice , cut into 4-inch (10-cm) lengths
- 1 cup (250 milliliters) flaked coconut
- 72 Jelly beans
Preparation
- 1 Preheat oven to 350°F (160°F). Trim off the bottom 2 to 3 inches (5 to 7.5 cm) of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.
- 2 Prepare cake mix as directed on package, adding yellow food colour and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
- 3 Tint frosting with desired food colours. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.
NUTRITION INFORMATION
(per Serving)
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![Grapefruit Basil Kombuchaocktail with Butterfly Pea Flower Shaved Ice]( "Grapefruit Basil Kombuchaocktail with Butterfly Pea Flower Shaved Ice")
Grapefruit Basil Kombucha Mocktail with Butterfly Pea Flower Shaved Ice
