Independence Day Peanut Butter Cupcake Cones
Grandma used to make these peanut butter cupcake cones every 4th of July and it was always amazing to see them on the dessert table. They look like ice cream cones that are just about to melt from the heat of the day, but they are in fact a delicious dense peanut buttery cake dipped in white chocolate and topped with sprinkles. You can use any decoration you want, but blue rock candies and giant red bobbles just seem to make this!
Peanut Butter Cupcake Cones
1/3 cup butter, softened
1/2 cup creamy peanut butter
1 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups Texas Pure Milling all-purpose Baking Mix
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice or Melted White Chocolate
Sprinkles or chopped peanuts, optional
In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Add baking mix to creamed mixture alternately with milk, beating well after each addition.
Place ice cream cones in a baking dish or muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired. Yield: about 2 dozen. This recipe can be used for regular cupcakes as well and will yield 24 regular cupcakes. We just think they're extra cute this way!