How To Make Cupcake Cones 

Ingredients: 1/3 cup butter, softened, 1/2 cup creamy peanut butter, 1-1/2 cups packed brown sugar, 2 large eggs, 1 teaspoon

vanilla extract, 2 cups all-purpose flour, 2-1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup 2% milk, 24 ice cream cake

cones (about 3 inches tall), Frosting of your choice, Sprinkles or chopped peanuts, optional. In a large bowl, mix the butter,

peanut butter and brown sugar until light and fluffy. Add vanilla and eggs and beat. Mix the dry ingredients together and add

them to the creamed mixture in turns, beating well after each addition. Fill muffin cups with ice cream cones. Place around

three teaspoons of batter into each cone, filling it up to 3/4 of the way to the top. When a toothpick put into the center of the cake

comes out clean, bake the cake for 25 to 30 minutes at 350°. Allow to cool fully on wire racks. As desired, frost and decorate.

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