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Ice Cream Cone Teepees

Gimme Some Oven Recipe by

Ice Cream Cone Teepees

A fun way to dress up your cake for Thanksgiving...and eat it too!

(2 comments)
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 12

Ice Cream Cone Teepees  

As prepared by Gimme Some Oven

It’s time to teepee…your Thanksgiving cupcakes!


For me, Thanksgiving season was always the best time for craft-making when we were kids!  From the trace-your-hand turkey drawings, to construction paper teepees, to thankful trees and more.  Thanksgiving was definitely the time to get your craft on!

But I always thought it was even more fun to get crafty with food.  So for your Thanksgiving treats this year, check out these adorable Ice Cream Cone Teepees!!!  Made simply with cupcakes baked into ice cream cones, everyone will love making and enjoying these festive little treats.

Here’s the how-to:

Set ice cream cones in a make-shift stand for baking.

The trickiest part is at the beginning.  You need to find a way to stand up the ice cream cones so that they can bake in the oven without toppling over.  I rigged an aluminum foil baking pan – just turned it upside down, and then cut 12 quarter-sized holes throughout.

Once your pan is ready, secure the ice cream cones in the holes and then fill halfway with cake batter.  Bake for 10-12 minutes until the cake batter is cooked.  (Also keep an eye on them while baking so that they don’t topple over!)

Once the cakes are baked, immediately remove the cones and use a pair of scissors to snip off the bottom inch or so of the cones while they are still warm (and are less prone to cracking).  Let the cones completely cool.

 

Dip cones into frosting.

And then dip the bottom of the cone in melted white chocolate, and then coat with sprinkles.

 

Add chow mein noodles to the tops of the teepees.

Then dip the other end of the cone in white chocolate, and place some chow mein noodles in the top.  Let cool on a sheet of wax or parchment paper.

 

Finished teepee cupcakes. Cute!

Then serve them up!  Aren’t they adorable??

 


More Thanksgiving Fun



Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
See Recipe

Ice Cream Cone Teepees

Ingredients

1
Betty Crocker cake mix of your choice, batter prepared according to package instructions (but NOT cooked)
12
sugar ice cream cones
1
cup white chocolate chips
1
teaspoon shortening or vegetable oil (if needed)
sprinkles
(for garnish)
chow
mein noodles (for garnish)

Directions

  • 1 Preheat oven to 350 degrees.
  • 2 Prepare a baking rack for your cones by turning an aluminum foil baking pan upside down and cutting out 12 evenly-spaced quarter-sized holes in the top of the pan.
  • 3 Secure the ice cream cones in the holes so that they stand up straight with the open ends of the cone facing up, adjusting the size of the holes if need be.
  • 4 Fill each ice cream cone half full with cake batter. Then carefully transfer to the oven and bake for about 10-12 minutes, until cake batter is cooked through and the tops spring back lightly if touched.
  • 5 Remove pan from oven, and immediately use a pair of scissors to snip off the bottom inch or so of each cone. You want the opening large enough to place your teepee toppers in there. Then let the teepee cakes cool completely.
  • 6 Once the teepee cakes are ready, heat your chocolate chips in the microwave or double boiler. If they are extra thick, stir in a teaspoon or two of shortening until a thinner consistency is reached.
  • 7 Dip the wide end of the ice cream cone in the melted chocolate so that the chocolate comes up the side of the cone , and then carefully dunk it again in a bowl of sprinkles. Repeat on the small end of the ice cream cone, and then stick a few chow mein noodles in the top to complete your teepee.
  • 8 Place the teepees on a sheet of wax or parchment paper to finish drying. Then serve once cooled.
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