Mother's Day Cupcake Cone Bouquet Recipe
Additional ingredients to prepare cake mix per package directions
24 ice cream cake cones (about 2 3/4-inches tall with flat bottoms)
3 tubs Pillsbury™ Funfetti® Vanilla Flavored Frosting
Pink and green food dye
HEAT oven to 350°F. Prepare cake mix according to package directions. Spoon a scant 3 tablespoons batter into each cone. (Do not overfill.) Stand cones upright in muffin cups.
BAKE 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
DYE 2 containers of frosting pink and spoon into decorating bag fitted with star tip. Pipe a decorative swirl of frosting on top of each cupcake cone, beginning on the inside and working out. Sprinkle edges with candy bits from frosting. Dye remaining frosting green and spoon into a piping bag fitted with a leaf tip. Pipe leaves onto cupcakes. Pipe stems using the remaining green frosting.
Serving Size (1 cupcake), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.