Cupcake cones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine; softened |
| ½ | cup | Creamy peanut butter |
| 1½ | cup | Firmly packed brown sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| Cake ice cream cones; (about 3 inches tall) | ||
| Frosting of your choice | ||
| Sprinkles or chopped peanuts; optional | ||
Directions
In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to ¾ in. from the top. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Yield: about 2 dozen.
NOTES : "Says Mina Dyck of Boissevain, Manitoba, 'Children love this treat, which is not as messy as a piece of cake.'" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998