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Ice Cream Cone Teepees

2 Ratings

2 Comments

Prep 30 min
Total 45 min
Servings 12

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

Gimme Some Oven

December 1, 2014

Ingredients

Betty Crocker™ Super Moist™ cake mix of your choice, batter prepared according to package instructions (but NOT cooked)

sugar ice cream cones

cup white chocolate chips

teaspoon shortening or vegetable oil (if needed)

Sprinkles (for garnish)

Chow mein noodles (for garnish)

Steps

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1

Preheat oven to 350°F.
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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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:

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.

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

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.

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

More Thanksgiving Fun

Autumn Chex Mix Recipe
Cornucopia Snacks Recipe
Mini Corn-on-the-Cob Bites Recipe
Turkey Cookie Treats Recipe
Peanut Butter Turkey Bites Recipe

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!