I use waffle cups! Kids love them!

The tip I read to keep the cone from being soggy is to prick the bottom of the cone with a fork, (just a couple hole will do) this will allow steam and heat to escape while the cupcakes cool.

Just read on another site a way to bake these easier: line muffin tins with liners and put the cones UPSIDE DOWN in each to bake. Although the final frosted picture was a bit more "square" of a scoop than usual it certainly makes more sense and I doubt the kids care. As for transporting, I love the idea below of the Press and Seal wrap. No cutting holes in cardboard or aluminum pans. THANKS for all the great ideas!

Just place foil over the cupcake pan and poke small holes and place cones in so they don't move.

Bake cupcakes in muffin liners as usual, peel off the liner. Then just turn the cupcake upside down and stick it inside the wafer cone, its a perfect fit & you don't have to worry about the cone scorching. You can also fill the cone with candy like M&M's, jelly beans,candy corn, etc... Before you put the cupcake in for an extra surprise!

Can you store or refrigerate the cupcake cones?

Thanks so much for this recipe and for all of the helpful tips that have been shared here!

Awesome for birthday party. So easy to transport!!!!! This is how we did it - took clear plastic cups, fill half way with m&ms, insert cone!!!!! Awesome :)

These were a big hit at our 4th of July Block Party today! Thank you for all of the tips & reviews, I used a lot of them so it was much easier than it could have been!

Added ideas: Grape Jello for flavor & blue color, Strawberry Jello for flavor & Red Color.

I used confetti cake mix (R/W/B). Divided it in 3 parts, added 1 pkg Strawberry gelatin to 1/3 for red cupcakes, Grape gelatin to 1/3 for "blue." Filled ice cream cones to 2/3 full. Baked approximately 25 to 30 minutes sitting in the mini muffin/cupcake tins. Waited until completely cool to ice. The batter rises a little more with the gelatin in it.

I used a sheet of construction insulation 1 inch Styrofoam cut to 15 x 18 covered with foil. Iced each cupcake with the appropriate color, Red, White or Blue & as I iced each one, I set them up on the foil/Styrofoam with toothpicks broken in half with the pointed end into the Styrofoam and approx 1/2 to 2/3 inch sticking up into the cone. They were lined up designed as an American Flag with R/W/B stars & sprinkles across them. I kept the icing fairly flat and the cones just touching, not with the whole thing covered with icing like a sheet cake look.

Transported well, no bakeware to bring home, inexpensive, tasted great, easy to design with. The only negative I was a little concerned about was that it is Florida & the cones got soft outside, however, all of the 48 cones were gone at the end of the day, so I guess it was OK for the ones who ate them. Thanks again for a great idea!

For the Alice theme you could make them look like mushroom tops! :) Cute and think of the cheshire cat part of the movie.

I give you a 5 for this idea...Sounds great...Wonderful fun for a mom and her kids. Super way to eat a cupcake. Great Job! Great Idea!

I just saw these cupcakes at the Elementary school where I work. Thinking of using these at my daughter's grad party. It's an Alice in Wonderland theme. Transporting is not my problem - any ideas on how to display these?

Use a mini vanilla wafer in the bottom of the flat bottom cone and start baking as soon as your done filling them.

I just made these yesterday for my cousins daughter and for my niece and nephews and I was wondering why it got soggy? Did I do something wrong? Other than that, it was soo good.

Hi Kehaulani,

Make sure to allow the cupcakes to cool completely on a wire rack (at least 30 minutes) before wrapping them up. A high humidity environment can contribute to the problem by not allowing the cupcakes to evaporate the moisture as quickly as they cool - if they are left out too long, they can absorb moisture from the air.

Aloha!

-- CM

My grandmother use to make these for everyone when I was a little girl. Thanks so much for the recipe and the walk down memory lane :)!!!