4th of July Funfetti Cupcake Cones

4th of July Funfetti Cupcake Cones

David Venable

Prep Time: 25 minutes

Serves: 30 cupcakes

Ingredients

  • 1 box white cake mix plus box ingredients
  • 3 Tbsp red sprinkles
  • 3 Tbsp blue sprinkles
  • 30 ice cream cones
  • 3 muffin tins

Frosting

  • 4 sticks butter, softened
  • 4 cups powdered sugar
  • 4 Tbsp heavy cream
  • 1 tsp vanilla
  • Blue food coloring
  • 30 maraschino cherries with stems

Preparation

Preheat oven to 350°F.

In your mixer using the paddle attachment, combine your white cake mix and additional ingredients listed on the box. Fold in the red and blue sprinkles.

Place 30 ice cream cones in 3 muffin tins. Fill cones halfway with batter. Bake for 20–25 minutes, until golden brown. Allow to cool completely.

In a clean mixing bowl fitted with the paddle attachment, cream the butter. Add powdered sugar, heavy cream, and vanilla. Mix on medium speed for about 2–3 minutes.

Place 1/3 of your white frosting in a piping bag. Fold 6–8 drops of blue food coloring into the remaining frosting and place in another piping bag. Cut holes in both piping bags.

Pipe the blue frosting on the cooled cupcakes. Then pipe a small circle of white frosting on top of the blue frosting. Garnish each cupcake cone with a cherry and enjoy this delight!

Cook's Notes

Tip: For piping your frosting, if you do not have pastry bags at home you may use a one gallon re-sealable bag, instead.

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