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Young and old alike will get a kick out of our cute cupcakes. The red colored cake and white frosting make them a perfect patriotic treat. —Taste of Home Test Kitchen
Nutritional Facts 1 filled cone equals 396 calories, 17 g fat (4 g saturated fat), 18 mg cholesterol, 175 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Patriotic Cupcake Cones in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p224
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Reviewed on May. 25, 2012 by slamminsam
I make these all the time and I transport them in egg cartons turned upside down and cut the bottoms of every other one(they will not fit side by side) to fit the cone, then put in a nice box. Works great and do not fall over. Hope this helps :)
I make these all the time and I transport them in egg cartons turned upside down and cut the bottoms of every other one
(they will not fit side by side) to fit the cone, then put in a nice box. Works great and do not fall over. Hope this helps :)
Reviewed on May. 24, 2012 by Mary Eleanor
You can order containers. The order form is on the cone box. I have two and use them all the time.
Reviewed on May. 24, 2012 by Red Hat Milli
The first idea that came to my head to make transporting possible was to use a large sturdy gift box (or similar box) by tracing circles the size of bottom of cones then cut out. The box can also be covered with foil, pretty wrapping paper, etc. Look at the picture displayed with recipe for a visual.
Reviewed on May. 24, 2012 by cllk121651
Ihave not made this yet but would like to try them for work...Problem is how to transport them to work with out them falling over...Any ideas???
Reviewed on May. 23, 2012 by DJCOLLINS1122
This cake has been my go-to recipe for years when I needed something impressive. I am a retired cake decorator and I'd like to concur about the frosting recipe. Bakery frosting is, as a matter of fact, sweetened shortening. I got SO tired of it. Now if I need a decorated cake and bake one myself, I use a different frosting recipe; if I'm pressed for time and order one from a bakery, I always order the whipped "bettercream." It's so much better than buttercream (and probably just as bad for you - LOL).
Reviewed on May. 23, 2012 by cdfwils2929
To saucywitch: There is 12 ounces in 1 1/2 cups of shortening. If you eat that all at once that is a lot of fat. The 12 ounces of fat is equally divided in the frosting to 24 cupcakes. Not so bad then, unless you eat 24 cupcakes in one sitting. We look at sweets as a special treat to enjoy occasionally, not every meal, not every day. These cupcake cones are a hit with children--been making them in different flavors for years.
Reviewed on May. 23, 2012 by krissig1
The base for bakery frosting is shortening. If you're that worried about it stop eating frosting. Good grief!
Reviewed on May. 23, 2012 by saucywitch
Incredible amount of fat...1 1/2 cups fat in the frosting alone...amounts to sweetened shortening as a frosting!
Reviewed on Jul. 01, 2011 by MrsHawks
We used Red Velvet cake mix for this recipe. Made the cake batter as directed, then just put in cones. Everything else we did as directed in the recipe. Came out really nice! Combined red & blue sprinkles. Made a nice presentation. The kids gobbled them right up!
We used Red Velvet cake mix for this recipe. Made the cake batter as directed, then just put in cones. Everything else we did as directed in the recipe. Came out really nice! Combined red & blue sprinkles. Made a nice presentation.
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