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Patriotic Cupcake Cones Recipe

Patriotic Cupcake Cones Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

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

Reviews for Patriotic Cupcake Cones

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slamminsam User ID: 4851974 159778
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 :)"

Mary Eleanor User ID: 4623575 163287
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."

Red Hat Milli User ID: 4954609 159777
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."

cllk121651 User ID: 3372458 110206
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???"

DJCOLLINS1122 User ID: 238253 176473
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)."

cdfwils2929 User ID: 6569328 177049
Reviewed May. 23, 2012

"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."

krissig1 User ID: 4372847 109080
Reviewed May. 23, 2012

"The base for bakery frosting is shortening. If you're that worried about it stop eating frosting. Good grief!"

saucywitch User ID: 1169280 177048
Reviewed May. 23, 2012

"Incredible amount of fat...1 1/2 cups fat in the frosting alone...amounts to sweetened shortening as a frosting!"

MrsHawks User ID: 3058820 181685
Reviewed Jul. 1, 2011

"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!"

MrsHawks User ID: 3058820 165164
Reviewed Jul. 1, 2011

"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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