I’ll tell you a secret: “I’m not a good cook.”
Wait, no I’m worse than “not good,” I’m a bad
cook. Which is why it is important that I find and use recipes that are
simple but good. When looking for a recipe, I need to see a picture, so
that way when my cooking product comes out looking like the product of
a child’s easy bake dessert, I know that perhaps I missed a step
along the way. The important thing about being a bad cook is to recognize
that it is what it is, but still don’t let it stop you from trying
it again. Because it’s worth it when you finally do! Here is what
I learned from trying this batch again.
1. Cover the bottom part of the cake ice cream cone with foil and place
in a muffin pan, make sure they are able to stand straight up. (I prefer
the jumbo size cones)
2. Put a vanilla wafer inside the cone at the bottom, break it to size
it down if needed. (Like magic, this keeps the batter from soaking the
bottom of the cone before it has a chance to cook.)
3. Mix your regular cupcake mix, and pour it into the cone, but leave about
1/2 an inch of room from the rim of the cone, so the batter can bake without
exploding over the edge.
4. Put in oven and bake according to your cupcake mix instructions.
5. The results are perfect ice cream cone cupcakes that, once cooled, you
can decorate, eat, enjoy and share (or not share).