recipe from stiesthoughts.blogspot.com
Aren't these just so darn cute?! I love creative people. I love it even better when creative people are willing to share their "how tos" for the rest of us to try! These were so much fun and the whole family helped, giving us some quality time together in the kitchen.
I'll get right down to the good stuff!
1 cake mix, flavor of your choice
handful of chocolate chips
disposable aluminum baking pan
Preheat oven to 350 degrees. Mix cake mix according to package instructions.
Turn disposable baking pan upside down and poke with small holes. (use something small and round if you can compared to horizontal slits in the pan. This will help keep the cones upright while baking) Fill sugar cones 2/3 full and stand them in the holes made in the pan.
*Keep an eye on them to make sure they don't topple over while baking. You WILL have to reach in your oven and stand most of them back up as they are baking. Please be careful not to burn yourself!
Bake on lowest rack in oven for about 10 - 12 minutes or until batter springs back lightly when touched. Remove from oven and immediately snip off the bottom of the sugar cone - the pointed end- (which will now become the top of your tepee). You must do this immediately while the cone is warm and soft or it will break into pieces.
You can also snip off the end of the cupcake too if it is too rounded (to ensure your tepee stands up straight).
Take 3 pretzel rods and stick them on the top of your tepee. Melt a handful of chocolate chips in the microwave and stir until smooth. Dip the bottom of your tepee in the chocolate. This seals the bottom of the cupcake in and also gives you your frosting. Then roll it in green sprinkles (for grass).
Lastly, take a little melted chocolate and pipe it around the pretzels to hold them in place.
Daddy helping Spencer dip his tepee in the chocolate.
I used some scrapbooking supplies to decorate some marshmallows for my Pilgrims and Indians. Our friend "Nicole" (far left) stopped by our village.