Cupcake Cones - the UNfail

I'm telling you guys, all this baking is not helping me *one bit* on my weight loss journey. That said, I'm still gonna do it.

I decided to use chocolate cake with a whipped cream "frosting."

CONES...FILLED & BAKED

First up, I decided that mini muffin tins would hold the cones better, so I loaded them up.


I filled a piping bag with cake batter, cut the tip off, and filled the cones. I got a little lazy near the end so the front left is lacking in the cake department.

Next I popped them in a 350°F oven for 19 minutes. When the timer went off, the skewer came out clean, so they were done.



While they cooled, I whipped up my frosting.

PIPING, SPRINKLING & THE FINISHED PRODUCT

Ingredients:
8 oz heavy whipping cream
1 Tbsp granulated sugar
1 tsp vanilla (I free-poured....I love vanilla!)

Instructions:
Whip until you can pipe it

I piped it on using a star tip.

Sprinkle.

Cherry.

Enjoy.


**Tip: Twist the end of the bag before filling to prevent it from dripping.

They look pretty deceiving, don't they? I'm calling that an UNfail!