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Patriotic Cupcake Cones

 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 McCormick® Pure 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 McCormick® Pure 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

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Patriotic Cupcake Cones (continued)

Directions (continued)

  • 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.
  • 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.
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.