Recipes and Cooking Potted Cactus Cakes 4.7 (3) Add your rating & review Bake cake batter in ice cream cones then decorate with icing to "plant" a garden of edible cacti. This kid-friendly dessert is perfect for parties! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 15, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 15 mins Cool Time: 30 mins Total Time: 1 hrs 25 mins Servings: 24 Jump to Nutrition Facts Ingredients Chocolate Cupcakes: 24 flat-bottom ice cream cones 1 cup all-purpose flour 6 tablespoon unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 6 tablespoon butter, softened 1 cup granulated sugar 2 eggs, room temperature 1 teaspoon vanilla ¾ cup milk Vanilla Buttercream: ½ cup butter, softened 2 teaspoon vanilla Pinch of salt 4 - 4 ½ cup powdered sugar ¼ cup milk Green food coloring White jimmy sprinkles Candy flowers (optional) Directions Chocolate Cupcakes: Preheat oven to 350°F. Line twenty four 2 1/2-inch muffin cups with paper bake cups, set aside. Using a serrated knife, carefully cut the bottom third off the ice cream cups. Place cone tops in prepared muffin cups. Place cup bottoms in a small resealable plastic bag and crush. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl beat butter for 30 seconds. Gradually add sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Carefully scoop chocolate batter into cone tops, filling 2/3 full. Bake 15 to 17 minutes or until toothpick inserted near the centers comes out clean. Cool completely in pan on wire rack. Vanilla Buttercream: Meanwhile, in a medium bowl beat butter, vanilla, and salt with an electric mixer until fluffy. Gradually add powdered sugar alternately with milk, beating well after each addition. Tint with green food coloring. Transfer crushed cone bottoms to a small plate. Spread a very thin layer of frosting on the top of a cupcake cone. Remove paper bake cups. Press cupcake cone into crushed cones. Transfer remaining frosting to a piping bag fitted with a large open star tip and pipe cacti on top of each cone. Top with candy flowers, if desired. Matthew Clark Cake mix substiution Use 3 cups prepared chocolate cake batter in place of homemade batter. Rate it Print Nutrition Facts (per serving) 224 Calories 8g Fat 38g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 224 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 34mg 11% Sodium 133mg 6% Total Carbohydrate 38g 14% Total Sugars 29g Protein 2g Calcium 26.2mg 2% Iron 0.6mg 3% Potassium 62.8mg 1% Folate, total 12.7mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.