One recipe suggested that it was way too messy to stand them up, and you should bake them upside down – fill the cup first, and put the cone on top. Figured I’d give it a try.
I baked them for about 20 minutes at 350 degrees.
The upside down ones (on the right) looked realy strange, and would require a lot of icing to make them look good. The right-side up ones looked very cute, slightly curved on top and lightly browned. I don’t know why anyone would prefer the upside down ones – I won’t be doing it like that again. I had no issues with them tipping over or anything.
I didn’t have any cake-decorating bags or tips or anything, so I just scooped my icing into a ziploc bag. I cut the corner off and decorated the cupcakes. These would have been really cute with a few sprinkles on top too.
(Notice the muffin tin lined with foil – I used it for serving the cupcakes – worked well. I’ll use it for baking next time!)
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