Cupcake Ice Cream Cone With Sprinkles

• 1 box 15.25 Oz Size Cake Mix
• Additional Ingredients Specified On The Cake Mix Box (typically Water, Eggs And Oil)
• 18 Flat Bottom Ice Cream Cones
• 2 containers (12 Oz. Containers) Frosting, Room Temperature
• 3/4 cups Powdered Sugar/confectioners' Sugar
• 2 teaspoons Vanilla Extract
• 1 Pastry Bag/self Sealing Plastic Bag With Wilton Tip Size 1M
• Colored Sprinkles For Garnish

1. Preheat oven to 350 F.
2. Prepare cake batter according to the directions. Place cones into two (12 cup) mini muffin pans.
3. Using a spoon fill the cones with the cake batter, filling each to right under the first rim (not quite 3/4 full). Gently tap the cones to help the batter settle to the bottom.
4. Carefully place pan in the oven on the middle rack. Bake for 15-20 minutes. Remove pan from the oven and set it on a rack. Let all the cupcakes cool completely.
5. For the frosting:
6. Remove room temperature frosting from containers and place in a mixing bowl with confectioners' sugar and vanilla extract. Use a mixer and beat the frosting for at least 3 minutes or until the icing is stiff but not sticky.
7. Fill the pastry bag with frosting according to the instructions and begin piping the frosting onto the cupcakes in a counter clockwise motion, working from the outside to the center.
8. While icing is still soft garnish with sprinkles.
9. This recipe will make 18 small cupcake cones. You will need 2 mini muffin pans to stand the cupcakes in while baking.

mix, water, containers, sugar, vanilla, pastry, colored sprinkles

Taken from tastykitchen.com/recipes/desserts/cupcake-ice-cream-cone-with-sprinkles/ (may not work)