Cupcake cones

Yield: 1 Servings

Measure Ingredient
⅓ cup Butter or margarine; softened
½ cup Creamy peanut butter
1½ cup Firmly packed brown sugar
2 \N Eggs
1 teaspoon Vanilla extract
2 cups All-purpose flour
2½ teaspoon Baking powder
½ teaspoon Salt
¾ cup Milk
\N \N Cake ice cream cones; (about 3 inches tall)
\N \N Frosting of your choice
\N \N Sprinkles or chopped peanuts; optional

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

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