From PILLSBURY BAKING
Makes 24 cupcake cones
Instead of an ice cream cone, try these Pumpkin Dipped Cupcake Cones…easy to make and more fun to eat.
1 box PILLSBURY Moist Supreme Yellow Cake Mix
1 tub PILLSBURY Creamy Supreme White Frosting
24 cake cones
2 teaspoon pumpkin pie spice
Orange melting chocolate
Green food color
Orange food color
Piping tip #3
Piping tip #2A
1.Preheat the oven to 350 degrees and prepare cake batter according to the box instructions. Add 2 teaspoons of pumpkin pie spice to your batter and spoon batter into the cones until they are 2/3 full (do not overfill). Bake your cones for 10 to15 minutes or until a toothpick comes out clean. Let them cool completely.
2.Take 1/4 cup of your PILLSBURY white frosting and dye it green. Place the green frosting in a piping bag fitted with a piping tip #3. Dye the remaining frosting orange. Place the orange frosting in a piping bag fitted with a #2A piping tip.
3.Pipe a dollop in the center of your cupcake and create a pumpkin shape by piping lines of frosting along the edge of the dollop. Repeat for all the remaining cupcakes and freeze the cupcakes for 15 minutes.
4.While your cupcakes set, melt your orange colored chocolate. Take your chilled cupcake cone and dip upside down into the chocolate. Turn over and stand upright. Place a chocolate chip on top of the pumpkin to cream the stem. Allow the chocolate to slightly run down the sides of the cone.
5.After the chocolate sets, pipe vines on the chocolate chip stem with the green frosting.
Find this recipe and more holiday treats at pillsburybaking.com