Ice cream cupcakes

So, I realize that summer is over now and we’re into my favorite season of fall, leaves changing colors and crunching on the ground, hot fresh doughnuts, and apple cider, especially the slushy apple cider. Come to think of it I have yet to make it to the cider mill this year! Excuse me as I digress. 

While I'm digressing, can I just say how much I love watching my food pictures load on the computer. I love how they are all in order, clearly, and I feel like I'm watching the food being prepared and cooked again. I thought you might like to know that, if not too bad, because you do now!


Anyway, it may be far from summer but I just had to share these. My oldest nephews’ birthday this past July was a circus theme and I thought that these would be great for all the kids. The cake didn’t cook up as high as I thought it would, but the frosting was just right and made them look amazingly real.

YUM!

Use any box of cake mix you want and prepare it like you normally would. I set up the ice cream cones in a muffin pan, and it worked out great for me. You fill the cones about ¾ of the way up.

I filled mine up yea high. So if you want your cupcakes to be higher out of the cone when they’re done cooking, fill them up some more.

This is what they should look like when they come out of the oven. Some of them caved in a little. Let them cool completely before frosting.

I used a butter cream frosting, but use whatever frosting works best for you. I first put a small mound in the middle of the cupcake then funneled it around much like you would see on a soft serve cone.

Don’t forget the sprinkles!

The birthday boy loved them.

Clearly, so did his little brother!

Ice cream cone cupcakes

1 box of cake mix

24 flat bottom ice cream cones

Frosting

Sprinkles

Preheat oven to 350 degrees. Follow the instructions on the back of your box of cake mix. Place ice cream cones into regular size muffin tin. Fill ice cream cones ¾ of the way with cake batter. Cook cupcakes for 15 to 20 minutes or until done. Cool cupcakes completely and cover with frosting. Then add sprinkles.

Cake Batter Rice Krispie Treats

One of my favorite things to eat in the world is rice krispie treats. In fact I think I had them one year for my birthday in place of a cake. I’m not the biggest fan of pies or cakes or cookies.  But I could eat a whole pan of rice krispie treats by myself, in one sitting. We don’t need to go around spreading that rumor to everyone though! 

 

If you like cake batter, these guys are even better.

The original recipe I got this from called for yellow cake mix, I had a box of devils food chocolate and decided to go with that instead.

 

Basically you begin with the original rice krispies recipe. Melt butter,  add the marshmallows, once they begin to melt, add in the cake mix.  Stir until completely melted and combined.

 

When everything is melted add in the sprinkles.

Stir in the krispie cereal.  Then press the finished product into a buttered pan.

 

The most important step, eat what is left in the pot while you wait for the pan of treats to cool. Okay, maybe it’s not the most important part, but it’s one of my favorites.

 

I realize this isn't the greatest picture. You try holding a camera steady while also trying to stuff your face. See, not as easy as you thought!

I had a little too much fun with setting up pictures when I made these. Rice krispies just do that to me!

 

Now go out and share the love!

Cake Batter Rice Krispie Treats

Recipe adapted from  Howsweeteats

original recipe on the back of the cereal box

3 tablespoons butter

1 10-ounce bag of mini marshmallows

1/2 cup chocolate cake mix

6 cups rice krispies cereal

1 1.75-ounce container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so it’s combined. Sprinkle in half of the sprinkles and mix. Stir in cereal so it is completely coated with marshmallow mixture.  Press into a buttered baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.