Print Options

Back to Patriotic Cupcake Cones >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Patriotic Cupcake Cones

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

24 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1-1/2 cups shortening
1-1/2 teaspoons vanilla extract
6 cups confectioners' sugar
4 to 5 tablespoons milk
Blue jimmies

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
the food coloring, vinegar, butter flavoring and vanilla. Combine
the flour, cocoa, baking soda and salt; add to the creamed mixture

2 of 2

Patriotic Cupcake Cones (continued)

Directions (continued)

alternately with buttermilk, beating well after each addition. Pour
batter into each cake cone to within 3/4 in. of the top. Place in
ungreased muffin cups.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool completely.
In a large bowl, beat shortening and vanilla until fluffy; gradually
add confectioners' sugar and beat until smooth. Add enough milk to
achieve spreading consistency.
Cut a small hole in the corner of plastic bag; insert a large star
tip. Fill the bag with frosting. Pipe onto cupcakes. Sprinkle with
jimmies. Yield: 2 dozen.

Nutrition 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.