Potted Cactus Cakes

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!

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Potted Cactus Cakes

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  • Makes: 24 servings
  • Serving Size: cupcakes
  • Prep: 40 mins
  • Bake: 15 mins 350°F
  • Cool: 30 mins

Potted Cactus Cakes

Directions

Chocolate Cupcakes:

  1. Preheat oven to 350 degrees F. Line twenty four 2 1/2-inch muffin cups with paper bake cups, set aside.
  2. 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.
  3. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
  4. 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.
  5. 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:

  1. 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.
  2. 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.
  3. 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.

From the Test Kitchen

Cake mix substiution

Use 3 cups prepared chocolate cake batter in place of homemade batter.

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Nutrition Facts (Potted Cactus Cakes)

  • Per serving:
  • 224 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 34 mg chol. ,
  • 133 mg sodium ,
  • 38 g carb. ,
  • 1 g fiber ,
  • 29 g sugar ,
  • 2 g pro.
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