Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting

• 1 pkg. (16 oz.) angel food cake mix
• 48 mini ice cream cones
• 1 tub (8 oz.) PHILADELPHIA Whipped Mixed Berry Cream Cheese Spread
• 2 Tbsp. multi-colored sprinkles

1. Heat oven to 350F.
2. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure.
3. Use sharp knife to poke small hole in foil over center of each muffin cup.
4. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
5. Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
6. Bake 12 to 15 min.
7. or until toothpick inserted in centers of cupcakes comes out clean.
8. Cool completely.
9. Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag.
10. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream.
11. Top with sprinkles.

angel food cake mix, cones, cream cheese, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/mini-ice-cream-cone-cupcakes-cream-cheese-frosting-161988.aspx (may not work)