Ingredients
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1 (2.75 oz) box jumbo (flat-bottomed) ice cream cones
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1 (13.2 oz) pkg white or yellow cake mix
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1 cup water
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1/3 cup canola oil
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3 large eggs
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Red food coloring, as needed
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Blue food coloring, as needed
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1 (7 oz) jar marshmallow creme
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1 1/2 cups heavy whipping cream
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12 maraschino cherries with stems
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Red, white and blue sprinkles, as needed
Steps
1
Preheat oven to 350°F. In a 12-cup muffin tin, stand each cone upright in a cup. In a large bowl, combine the cake mix, water, oil, and eggs. Mix until smooth.
2
Divide batter evenly among 3 medium bowls. To one bowl, add a few drops of the red food coloring and combine thoroughly. To another bowl, add a few drops of the blue food coloring and combine thoroughly. Leave the last bowl plain.
3
Fill each cone two-thirds full, alternating each colored batter. (There may be some leftover batter.) Bake until a toothpick inserted into the center comes out clean, about 20–22 min. Let cool completely.
4
When ready to serve, to a large bowl, add the marshmallow creme and whipping cream. Using a handheld or stand mixer, beat until stiff peaks form. Transfer mixture into a piping bag with a star pastry tip and pipe onto cupcakes. Top each cupcake with 1 maraschino cherry and sprinkles.
Tips
For a more vibrant color, use gel food coloring.
