Succulent Cupcakes Cones Recipe
Additional ingredients to prepare cake mix per box instructions
24 ice cream cake cones (about 2 3/4-inches tall with flat bottoms)
Green food coloring
Assorted piping tips of choice (4B, 8B, 1M, 352)
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 25-28 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
SPOON frosting tubs into a medium bowl. Add 4-5 drops of green food coloring to dye frosting green. Stir until combined and incorporated and add more food coloring as needed. Divide frosting evenly between number of piping tips used and fit piping bags with assorted piping tips. Spoon frosting into each piping bag. Pipe succulent designs onto cooled cupcake cones. Top with sprinkles from frosting lid.
Serving Size (1 Cupcake Cone), Calories 280 (Calories from Fat ), Total Fat 13g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 280mg, Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 29g, Includes 28g Added Sugars), Protein 2g, Potassium 131mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 56mg, Iron 2mg.
*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.