Ice Cream Cupcakes



  • 1 (18 1/2 ounce) box cake mix
  • 24 to 28 flat-bottomed ice cream cones


  • 1 box confectioners' sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond flavoring (optional)
  • 1/4 cup milk
  • Food coloring (optional)


  1. Cupcakes: Prepare batter according to directions on box. Fill cones 3/4 full with batter.
  2. To bake, place cones in muffin tins to prevent toppling. Bake for 20 minutes at 350 degrees.
  3. Remove from oven and cool.
  4. Frosting: Cream together all ingredients until frosting is smooth. Decorate cooled cupcakes.

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