Pumpkin Cupcake Cones
Additional ingredients to prepare cake mix per box directions
24 ice cream cake cones (about 2 ¾ 4-inches tall with flat bottoms)
Piping tip (number 4)
Chocolate taffy candy
Green sour belt candy
HEAT oven to 350°F. Prepare cake mix according to box directions. Grease muffin tray thoroughly. Spoon a scant 3 tablespoons batter into each muffin cavity without a liner. (Do not overfill.) Place an inverted cupcake cone on top of each cupcake.
BAKE for 17-22 minutes. Cool completely in muffin tin before removing.
SPOON ¼ of the tub of frosting into a piping bag fitted with piping tip number 4.
FROST each pumpkin with remaining Funfetti Halloween frosting. Place a chocolate taffy candy into the center of each pumpkin for the stem. Pipe the “lines” of the pumpkin. Cut leaves from green sour belt candy and add to pumpkin cones. Top with sprinkles from frosting lid.
Serving Size (1 of 24 cupcakes ), 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.