These Carrot Cupcake Cones are so festive, adorable, and fun to eat! Perfect for your Easter celebration.
Can I talk to you about something right now? I am on day two of Spring Break and I am honestly not sure if I’m going to make it.
Spring Break is an annual reality check for me. A panic appetizer, if you will. Around mid-February I find myself daydreaming about Summer vacation. Warm, lazy afternoons by the pool. No lunches to pack, no driving back and forth every day, no common core math that makes me want to poke out my own eyes.
But then Spring Break snaps me back, reminding me that I’m not the precious, adorable mom that I sometimes think I am. Like what do you even mean, can we go somewhere for lunch? No. Make yourself a ham sandwich, get some Doritos, and let me finish this load of laundry. Do I have anything PLANNED for today? Um, yes. Being people that live in a house in Arkansas.
Good grief, I am not a precious mom. Forgive me Lord, for I will always be that mom who says things too bluntly, is nowhere near apologetic enough, and pours a glass of Pinot a smidge before it’s socially acceptable for a weekday. And that kind of mom is not cut out for 90 days of arts and crafts. How did I even parent before iPads? I can’t remember.
So listen. This cutesy little treat is completely doable. I am not the kind of girl to take on more than she can handle — it’s hard enough to push a swing one handed while I Facebook stalk an ex-friend with the other. Anything trickier than that and it’s probably not happening. So trust me when I say that you can do these and the kiddos LOVE them! There is just something about a cupcake in a cone that is impossible to resist. They quite possibly make up for all of my failings as a parent.
As it turns out, kids aren’t so picky. Cute treats solve a lot of problems.
After baking a bit of cake batter in an ice cream cone, let it cool and give the cone a dip in orange candy melts. Whip up some frosting, color it green, and pipe two ruffled leaves on top.
Easy peasy. And so fun!
- 1 box cake mix (plus eggs, oil, water needed to prepare)
- 24 ice cream cones (flat bottom)
- 16 oz orange candy melts
- Buttercream frosting:
- 4 sticks salted butter, slightly softened
- 1/2 cup heavy cream
- 1 Tablespoon pure vanilla extract
- 2 lbs powdered sugar
- Green food coloring
- Preheat oven to 350. Place ice cream cones in 2 cupcake tins (1 cone per tin) and set aside.
- In the bowl of your mixer, prepare cake mix as directed on box. Fill each cone 2/3 full. Carefully place pans in the oven and bake until cake springs back when lightly touched in the center. Remove from oven and let cool completely.
- Melt candy melts in a glass bowl in your microwave for about 3 minutes, stopping to stir every 20 seconds until smooth. Pour some of the candy in a narrow 8 oz(ish) cup -- this is much easier for dipping. Holding the top edges of the cone, dip in the candy to coat, then slowly lift and hold over the cup for a moment, allowing the excess to drip off. Carefully place cones standing up on a sheet of wax paper until candy has set.
- In the bowl of your mixer, beat butter, cream, and vanilla on medium low speed until combined. With the mixer on low, slowly add powdered sugar, beating until just combined.
- Add green food coloring, scrape the sides of the bowl, and beat on high for one minute, until light and fluffy. Place frosting in a piping bag fitted with a large star tip and pipe two "leaves."
Enjoy, friends! Have a great day.