Vegetable oil, water and eggs per directions on box
24 flat bottom ice cream cones
For the Cream Cheese Frosting
1 8-ounce package cream cheese, softened
¼ cup (1/2 stick) unsalted butter, softened
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
Instructions
Make cake batter recipe of choice. Place paper baking cups in 24 regular size muffin pan. Divide batter evenly among cups (two-thirds full).
Place ice cream cone upside down on batter in each cup. Bake according to recipe directions or until toothpick comes out clean.
Let cool for 30 minutes, remove paper cups, generously frost and decorate as desired.
For the frosting
Combine the cream cheese and butter in a large mixing bowl. With an electric mixer beat on medium-high speed until the mixture is light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
With the mixer on low, add the confectioners' sugar slowly until all the sugar is combined, scraping down the sides of the bowl as needed. Stir in the vanilla and beat the mixture on high until very smooth, 3 to 4 minutes. Use immediately or refrigerate, wrapped in plastic for up to 1 week and let the frosting come to room temperature before using.
Notes
Cones may tilt on batter during cooking- they will still look fine once frosted.
Recipe Source: Cake recipe from Betty Crocker website, Frosting recipe from Mom's Big Book of Baking
Recipe by Nutritious Eats at https://www.nutritiouseats.com/happy-2nd-birthday-nutritious-eats-a-giveaway/