2/3 c. buttermilk baking mix, such as Bisquick
1 egg
1/4 c. sugar
1/4 c. milk
2 tbsp. vegetable oil
1/2 tsp. vanilla
6 flat bottomed, straight sided ice cream cones

In a medium bowl, stir the baking mix, egg, sugar, milk, oil, vanilla until well blended.

Spoon two tablespoons of the batter into each ice cream cone. Discard leftover batter or bake after the cones, following the directions at the end of the recipe.

Place a paper towel in the microwave oven. Arrange the cones in a circle on the paper towel. Cook on high for 1 1/2 to 2 minutes until the tops are springy to touch and a toothpick inserted in the center comes out clean. Rearranging the cones halfway through cooking.

Any slight wet spots on the edge of the cupcakes will dry upon standing. Let the cone cool. If you like, top with frosting and sprinkles. Make 6 cupcake cones.

NOTE: leftover batter place 2 paper baking cups in a 6 ounce microwave safe custard cup. Pour in the batter. Cook on high for 30 to 40 seconds until done.