Has anyone made ice cream cone cupcakes?

clevebride2006

I am planning to make them for a cupcake recipe contest at work, but I've heard that the batter spills really easily out of the cake cone. Any tips on this?

Any tips on when baking so the cones don't topple over while baking?

Any tips on transporting them?

Sorry for all the Qs, and thanks in advance  

thatgirlang

I've made them two or three times with no problems.  It's been a few years (although this reminds me to make them again asap! My 2 year old has never had one...) but I guess just not filling them too high kept them from spilling over.

I baked them in cupcake tins which also had foil in them to protect them and help them stand up.

I've never transported them but I guess if you have a bakery box or deep enough tupperware dish you could place them close enough together that they hold each other up?

Molly Jean

When I made them a few years ago (here) I put tin foil around the cone to support them.  For transportation you can flip over a large shoe box and cut holes to place the cones in so they're "resting", if that makes sense. 

Magdala9

You can put the cones in a pan with pie weights or dry beans all around.  Nestle the filled cone in the pie weights.   The pie weights help it to stay standing.  remove immediately from the pan because the pie weights hold heat and can over cook the bottom of the cake. 

T1andT2

When I made them, I just stood them up in muffin tins.  No foil, no beans, just by themselves and none tipped over.  After I frosted them, I put them in a box that I had cut holes in....I think I used a cereal box.  Then in the fridge (it was a hot day).  The cones get stale fast, so don't make them too far ahead!

Oh, that's one in my little pic there on the left.

MrsNap515

ditto to above post...i make them all the time, my nieces and nephews always request them, i make them in muffin tins, just stand them up, they have never fell over.  when filling with batter, i just fill the bottom part of cone, and it bakes up just right.

when i pack them, i've just used an aluminum tray, and lined paper towels in between them to keep them standing, and they transport fine, even on long car rides.

CMarie11

I made them last fall, and I used a 9x13 pan, wrapped foil tightly on top, then cut X's in the foil and pushed the cones through. The key is, not to overfill the cones. Only fill the cones 3/4 full, or they will overflow when baked. Here is a post I did about them:

http://stickafork.net/2011/09/21/how-to-make-ice-cream-cone-cupcakes/

 

williamgaspar

I havent transported but maybe cutting holes from the egg carton?