This recipe makes 36 servings.
- 1800mL of white cake batter
- 6 medium plastic ziploc bags
- 6 food dyes, any colours
- 36 regular sized flat bottom ice cream cones
- 1 tub of white frosting of your choice
- sprinkles, candy, decorations of your choice
- 1 or 2 baking sheets
A few notes on these things:
* It doesn't matter what kind of cake batter you use; it can be gluten free, boxed, homemade, etc. All that matters is that it's white so the food dye looks good.
* The type of food dye you use and the colours don't matter at all. If you don't want to do "rainbow" you can do fewer colours. You can do more colours if you want, too.
1. Preheat the oven to 325 and prepare the cake batter.
2. Divide the cake batter in to the 6 plastic bags. If you prepared 1800mL of cake batter, it should be 300mL of batter in each bag.
3. For each bag, add several drops of food dye. Pour the drops right into the bag. Seal the bag with as little air inside as possible and massage the batter and dye until it is blended completely into the batter. Do this for each bag. You'll have something like this:
4. Line the ice cream cups up on the cookie sheets. This part is a little tricky, as they need to be balanced. Some ice cream cones have imperfections on the bottom; you'll need to scrape those ones flat, but be careful not to make any holes in the bottom of the cones or the batter will seep out.
5. Start with the colour you want on the bottom. Seal the bag tightly and cut a tiny bit of the corner off on one side. Make the cut very small; you'll be pouring the batter out of this hole. Squeeze a tiny bit of batter out into each ice cream cup.***
***Don't go overboard with the batter.... you really only need a TINY bit. Your ultimate goal is to fill the ice cream half way, but remember.... you have 6 colours to go!***
6. Repeat with all colours until the ice cream cones are all 1/2 to 3/4 of the way full.
7. VERY carefully put the batter filled ice cream cones into the oven. Don't worry, they won't light on fire, I swear. They don't even turn golden or change colours. It's almost creepy...
8. Cook the cupcakes for about 25-30 minutes. If you are tempted and want to peek, every time you open the oven, add another minute to the final cook time (we did this 5x because we were scared the ice cream cones were going to light on fire, haha).
9. When they are done, stick chopstick or skewer all the way to the bottom. If it comes out dry, they are done! If you are really concerned, you can cut one in half to double check that it's all cooked through.
10. Cool them, frost them, decorate them! We decided to add dye to the frosting as well.
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