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1. Preheat oven to 350 degrees F. Wrap the bases of ice cream cones in foil. Stand each cone in a 2 1/2-inch muffin cup. If necessary, press additional foil into cups to secure cones.
2. Prepare batter for cake mix according to package directions. Divide batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir melted chocolate and cocoa powder into batter in second bowl. Stir strawberry preserves into batter in third bowl; tint batter pink using red food coloring.
3. Spoon 1 tablespoon of the strawberry batter into the bottom of each ice cream cone. Add 1 tablespoon of the chocolate batter to each cone. Top each with 1 tablespoon of the vanilla batter; let batter settle in cones (see tip, page 8).
4. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool completely in muffin cups on wire racks.
5. Divide Creamy White Frosting between two bowls. Tint one bowl of frosting using paste food coloring. Fill separate pastry bags fitted with large star or round tips with white frosting, tinted frosting, and Chocolate Butter Frosting. (For twist cones, spoon white or tinted frosting and chocolate frosting side by side into a pastry bag). Pipe frostings onto tops of cupcakes to resemble soft-serve ice cream. If desired, top with jimmies, sprinkles, nonpareils, and/or maraschino cherries.