Ice cream cone cupcakes

Ingredients
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions
Preheat oven to 350 degrees F. Arrange the ice cream cones in a muffin pan.

In a medium bowl, cream together the sugar and butter.

 Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well.

Finally stir in the milk until batter is smooth.

Pour or spoon batter into the icing bag or use a Ziploc bag and cut a corner to pipe the batter into the ice cream cones.

 Do not over fill the cones. Half way full is good enough. I filled mine a little over half and they baked up too tall then deflated when they were taken out of the oven.This is what over filling will look like!

So after the mishap I used a box of cake mix and this is how they turned out...

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.Let them cool and then cover with icing and sprinkles. I made these for my sister's baby shower and everyone loved them!