Ice Cream Cone Cake Pops

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ cake mix (any flavor)
• Water, vegetable and eggs called for on cake mix box
• 24

  flat-bottom ice cream cones
• 2

  containers (12 oz each) Betty Crocker™ Whipped vanilla frosting
• Assorted Betty Crocker™ Decorating Decors candy sprinkles, if desired

Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.

3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely. Remove paper liners from cupcakes. Place cupcakes on cookie sheet; freeze until chilled.

4 Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.