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Makes 24 cupcakes

Instead of paper liners, these cupcakes are baked in ice cream cones to make edible Easter baskets….a great treat for Easter Sunday!


24 sugar ice cream cones 

1 package (2-layer size) white cake mix

1 teaspoon MCCORMICK Yellow Food Color

1/2 teaspoon MCCORMICK Pure Lemon Extract

1 container (16 ounces) vanilla frosting

MCCORMICK Assorted Food Color & Egg Dye

24 pieces red string licorice, 4-inch lengths

1 cup flaked coconut

72 jellybeans



1.Preheat oven to 350 degrees. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with no stick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.

2.Prepare cake mix as directed on package, adding yellow food color and lemon extract. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.

3.Tint frosting with desired food colors. Frost cupcakes. Attach string licorice for the basket handles. Decorate cupcakes with coconut and jellybeans.


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