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These frosty ice cream cone tepees are a delicious way to revolutionize how you bake cupcakes. You won’t find any ice cream hiding behind the waffled layers of this dessert. Instead, a hole is made at the top of each cone and filled with delicious cake batter, then placed in the oven for up to 20 minutes.
The best part about these Aboriginal-inspired treats is decorating them. Each cone is dipped in scrumptious melted white chocolate and then rolled in cheerful sprinkles. The tops of the Ice Cream Cone tepees are also covered in white chocolate. To make it seem like supportive rods of wood are peaking out from the hole, top off the edible tents with dry chow mein noodles. The hardest part about making these treats is the clean-up.