Patriotic Cupcake Cones Recipe
Patriotic Cupcake Cones Recipe photo by Taste of Home

Patriotic Cupcake Cones Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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)
  • 1-1/2 cups shortening
  • 1-1/2 teaspoons vanilla extract
  • 6 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • Blue jimmies

Nutritional Facts

1 each: 396 calories, 17g fat (4g saturated fat), 18mg cholesterol, 175mg sodium, 58g carbohydrate (42g sugars, 1g fiber), 3g protein


  1. 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 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.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. 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.
  4. 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.
Originally published as Patriotic Cupcake Cones in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p224

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Reviewed May. 25, 2012

"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 May. 24, 2012

"You can order containers. The order form is on the cone box. I have two and use them all the time."

Reviewed May. 24, 2012

"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 May. 24, 2012

"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 May. 23, 2012

"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)."

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