Cupcakes in an Ice Cream Cone!

I had to make something for a bake sale and I had seen these done somewhere...maybe pinterest?  I thought I'd give it a try.....

And to save the general public from making the same mistakes I did, I thought I'd post some tips for a successful cupcake in a cone:

1.) Fill each cone with 1 - 2 TB batter.  NO MORE.  Trust me. The end.

2.) I used regular cake cones in a box, bought from the grocery store. I have heard of people using waffle cones but I am unsure as to how those would stand up - plus who wants to try that hard to make a cone stand up?! Really...

3.) Rest each cone in the muffin cups of a muffin tin (paper liners optional) as there could be some spillage, and this helps them to stand up well when baking.  It is also helpful to fill them when they're in there.

4.) Consider using a pastry tip and swirling the icing to make it look like soft serve.  That would be much cuter, in my opinion, then my uneven spreading of rainbow chip hydrogenated oil..........um, icing.

5.) I only bought one box of cones and had batter left over.  I used it to make my daughters 3 little ramekins full of cake.   I figured I would have been able to get another dozen at least - so buy 2 boxes per one box of cake mix (or one batch of your cake recipe, if you're doing it right and baking from scratch!)


Good luck! And has anyone else made these? I want pics!!