Pumpkin Dipped Cupcake Cones Recipe
INGREDIENTS
1 box Pillsbury™ Moist Supreme® Yellow Cake Mix
1 tub Pillsbury™ Creamy Supreme® White Frosting
24 cake cones
2 tsp pumpkin pie spice
Orange melting chocolate
Chocolate chips
Green food color
Orange food color
Piping tip number 3
Piping tip 2A
PREPARATION DIRECTIONS
Step 1
PREHEAT the oven to 350F and prepare cake batter according to the box instructions. Add 2 tsp of pumpkin pie spice to your batter and spoon batter into the cones until they are ⅔ full (do not overfill). Bake your cones for 10-15 minutes or until a toothpick comes out clean. Let them cool completely.
Step 2
TAKE ¼ cup of your Pillsbury white frosting and dye it green. Place the green frosting in a piping bag fitted with a piping tip number 3. Dye the remaining frosting orange. Place the orange frosting in a piping bag fitted with a 2A piping tip.
Step 3
PIPE a dollop in the center of your cupcake and create a pumpkin shape by piping lines of frosting along the edge of the dollop. Repeat for all the remaining cupcakes and freeze the cupcakes for 15 mins.
Step 4
While your cupcakes set, melt your orange colored chocolate. Take your chilled cupcake cone and dip upside down into the chocolate. Turn over and stand upright. Place a chocolate chip on top of the pumpkin to cream the stem. Allow the chocolate to slightly run down the sides of the cone.
Step 5
After the chocolate sets, pipe vines on the chocolate chip stem with the green frosting.
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.
