Rx
The Cake Doctor says...
Don't overfill these cones. If you do, the batter will run down the sides. If you want to make ice cream part of this treat, fill the cones with less batter, bake, and fill in the top of each cone with a scoop of ice cream just before serving. The kids will bite in and find the cake surprise underneath! By the way, the oven baking will crisp up the cones but not burn or discolor them.
1. Place a rack in the center of the oven and preheat the oven to 350°F. Wrap a small square of aluminum foil around the base of each of the ice cream cones, and stand the cones in ungreased muffin baking pans. Set the pans aside.
2. Place the cake mix, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Spoon about G cup of the batter into each ice cream cone, filling it no more than halfway. Place the pans in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
3. Bake the cones until the cake springs back when lightly pressed with your finger, 20 to 25 minutes. Be careful not to overbake the pan on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 30 minutes.
4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting
.
5. Remove the foil from the base of each cone and frost the tops with frosting. Decorate with sugar sprinkles. Carefully place on a platter and serve.
Store these cupcakes in a plastic cake saver or under a glass cake dome at room temperature for up to 4 days.
