Snowman Ice Cream Cone Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
  • 1 box cake mix + ingredients called for on box
  • 1 pkg jumbo ice cream cones
  • 3.5 cups confectioners sugar
  • ½ stick butter, softened
  • ½ cup shortening
  • 1 tsp clear almond extract
  • 3 T milk
  • tube of black gel icing
  • pretzel sticks for arms
  • orange cereal loops or candy corn for nose
  • edible silver sugar pearls
  1. Preheat oven to 350.
  2. Make cake mix according to package directions.
  3. Set 12 ice cream cones into a muffin or cupcake pan.
  4. Fill cones about half full (just under the "cup" part) with cake batter.
  5. Bake for 18-20 minutes, or until a cake tester comes out clean.
  6. Let cool completely.
  7. Meanwhile, make the buttercream.
  8. In the bowl of a stand mixer, cream together butter and shortening until fluffy. Beat in almond extract.
  9. Add confectioners sugar, a cup at a time, mixing until fully incorporated. (It will probably look dry.)
  10. Beat in milk until smooth and at your desired consistency. If too runny, add more confectioners sugar, a quarter cup at a time. If too stiff, add more milk, 1 tablespoon at a time.
  11. Frost the top of each cupcake and set aside.
  12. Refrigerate the remaining frosting for at least an hour, until fairly firm.
  13. Scoop out small amounts of the buttercream and roll between your hands, forming 3 sizes of balls to make each snowman.
  14. Place a snowman on top of each cupcake.
  15. Using the black gel icing, add dots for "coal" eyes and mouth.
  16. Add silver sugar pearl "buttons" down the front.
  17. Break a pretzel rod in half and insert on either side of the body for arms.
  18. Cut the tip off a candy corn (pick up an extra bag after Halloween and save them), or get a few of the orange cereal loops out of a box of the colorful ones, and carefully cut them to resemble carrots.
  19. Refrigerate until ready to serve.
Recipe by Views From the Ville at