, , , , , , , , , , , ,



Hope we all had a restful weekend.

So excited about today’s recipe, had planned on sharing a dessert but thought twice since desserts can be enjoyed by both adult and kids. August is for kids summer treats so I changed plans. These look and taste so good the adult who helps the kids make them will most likely eat half of it, Lol! ๐Ÿ˜€

And don’t ask me how I know it tastes good :-|.

Simple ingredients but not without challenges! Had to do away with the first batch for two reasons- The cones were too full with the cake batter and the cones toppled over because the base of the muffin pan couldn’t hold them.




8 flat bottom cones (bought it from Shoprite)

1/4 pack of pound cake mix

1/2 a beaten egg

1 tablespoon of butter / baking margarine

20ml water (Add a little at a time, if possible don’t finish it).




1 sachet vanilla diary whipping cream (Shoprite)

3 teaspoons vanilla instant pudding (Shoprite)

1/2 cup or 120ml cold milk (I used Hollandia)

A few drops of yellow food colouring *optional



Sprinkles, chocolate chips, chocolate Vermicelli (I used all 3 because I had them, you can use only 1 if that’s what you have)


Make topping ahead. Combine first 3 ingredients in a mixer, I use my smoothie maker which is basically a blender just stronger :-).

Mix at top speed for 4 minutes non-stop.


The recipe said refrigerate but I put mine in the freezer jare. Leave it for at least 2 hours.

On a wire rack, wrap foil over it’s centre. Poke holes into it and carefully place the cones.


Pre-heat oven but remove the rack and the cones first.

In a mixing bowl, combine the cake mix and butter.

When combined add the half beaten egg and mix.

Next goes in the water, a little at a time.

Your batter should look like this;


Gently scoop in the cake batter into the cones. Fill just about 1/2 of the cone so it has room to rise.


Place on the ovens top rack and bake for 15mins then start checking if it’s done by inserting a toothpick.

Once the toothpick comes out clean, remove from the oven and cool.


I lost 2 cones, they tipped while baking so most of it’s contents spilled. Lost it for camera shots otherwise nothing do them ;-).

Transferย the whipped cream into a piping bag or Ziploc, I used Ziploc.


Cream right out the freezer, looks hard but that’s fine.


I added a few drops of yellow food colouring but that’s optional.

Make a small hole at the tip of the bag and go over each cone cake in a circular motion.


Lavish each cone cupcake with all the Sprinkles in the world. ๐Ÿ™‚



Azu ๐Ÿ™‚

*Tips:ย I added Instant pudding to the whipped cream to help stabilize it and keep it firm longer. (got that from food network ๐Ÿ™‚ )

Don’t carry the cone cakes all at once or they will topple over. Carry them one by one.

Keep remaining cream refrigerated same as ย topped cone cakes otherwise the whipped cream will disintegrate.

If you want to make more cone cupcakes simply multiply the ingredients. The cake mix pack comes with instructions. I made just 8 so it can finish today.

If you have aluminium foil take away packs, turn them upside down and make holes using a knife then place the cones in them. Actually holds them better while baking.