Ghost Cupcake Cones Recipe
Ghost Cupcake Cones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Scare up a good treat using prepared cake mix, ice cream cones and whipped topping. These “ghosts” are as easy as child’s play. —Taste of Home Test Kitchen
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 30 ice cream cake cones (about 3 inches tall)
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Black decorating icing

Directions

Preheat oven to 350°. Cover two 13x9-in. pans with foil, tightly securing edges around pan. For each pan, cut fifteen small holes in foil, about 2-1/2 in. apart. Carefully stand a cone in each hole.
Prepare cake batter according to package directions. Fill cones to within 1/2 in. of tops (scant 3 tablespoons); do not overfill. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool completely on wire racks.
To serve, pipe or dollop whipped topping over tops to resemble ghosts. Decorate with black icing. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Ghost Cupcake Cones in Simple & Delicious October/November 2016

Nutritional Facts

1 cupcake cone: 139 calories, 6g fat (3g saturated fat), 19mg cholesterol, 119mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 package yellow cake mix (regular size)
  • 30 ice cream cake cones (about 3 inches tall)
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Black decorating icing
  1. Preheat oven to 350°. Cover two 13x9-in. pans with foil, tightly securing edges around pan. For each pan, cut fifteen small holes in foil, about 2-1/2 in. apart. Carefully stand a cone in each hole.
  2. Prepare cake batter according to package directions. Fill cones to within 1/2 in. of tops (scant 3 tablespoons); do not overfill. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool completely on wire racks.
  3. To serve, pipe or dollop whipped topping over tops to resemble ghosts. Decorate with black icing. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Ghost Cupcake Cones in Simple & Delicious October/November 2016

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