GHOST CUPCAKE CONES
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GHOST CUPCAKE CONES
Looking for a delicious Halloween dessert? Then check out this creative ghost cupcake made using Betty Crocker® SuperMoist® devil's food cake mix and semisweet chocolate chips. 12 ghosts and 18 extra cupcakes
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Refrigerate remaining batter. Stand cones upright in muffin pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about two-thirds full. Bake and cool as directed on box for cupcakes. Save for another use.
- In medium bowl, place 1 1/2 cups of the powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining 1/2 cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 balls (1 1/2 inches each) on work surface; flatten each to 5 1/2-inch circle.
- Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant circle over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick. Store covered.
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