If you’re looking for a fast-easy-ADORABLE-edible-centerpieceworthy-kidfriendly-Thanksgiving craft:
I mean, COME ON PEOPLE!
I fell in love with this tepee cupcake cones on sight and promise you that you will too – as they are foolproof and completely charming.
Though this idea has been Pinterest-ed to death, a big shout out has to go to Ruthanne from the wonderful blog Easybaked. She came up with the clever way to fill the cones with batter and keep them upright while baking (I would have never thought of it myself and it made all the difference!). You can see her tutorial here, along with a photo of her original (failed) attempt.
These treats are super adaptable too – you can use homemade batter or a boxed mix, any kind of chopped chocolate, chocolate chips or candy melts for dipping, and whatever sprinkles/decor you have around. This is also an ideal treat if you need to provide something that is gluten- or dairy-free.
24 pointy ice cream cones (A typical boxed mix/cupcake recipe will yield closer to 30-36 cones. You can either make more tepees or bake up the rest of the batter into regular cupcakes)
cupcake batter (boxed or homemade), prepared according to directions
12 ounces chopped chocolate, chocolate chips or candy melts
assorted sprinkles or edible decor
thin pretzel sticks (you’ll need 3 per cone)
Pre-heat oven according to your recipe. Wrap 1 – 2 springform or other deep pans with several layers of tinfoil. Using a sharp knife, make a small incision into the top of the foil. Carefully insert one cone, gently pushing down till the tip touches the bottom of the pan. Repeat with remaining cones.
Fill the cones 2/3 of the way with your cupcake batter (I love this mess-free technique for filling cupcake cones), and bake for 20 minutes or till a toothpick tests clean. Cool completely before removing.
Use a small sharp knife to slice off any cake that comes above the cones, so that they will sit flat. Then trim the tops of the cones (I “scored” each cone all around and then snapped it off. I went about 2″ down from the top so that there was enough room for the pretzels to fit).
Melt your chocolate in the top half of a double boiler set over barely simmering water. Dip each cone into the chocolate, and then into your sprinkles. Place on a parchment-lined baking sheet to set. Insert 3 pretzels into the top of each cone.
This delicious recipe brought to you by Sheri Silver