Ingredients
1
box Betty Crocker™ Super Moist™ devil’s food cake mix
1 1/4
cups water
1/2
cup vegetable oil
3
eggs
24
flat-bottom ice cream cones
1
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
24
tubular-shaped pirouette cookies (from 14-oz can)
24
maraschino cherries, patted dry
Preparation
Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.
