Ingredients
- 30 flat bottom cones
- 3 eggs
- 1 assorted sprinkles
- 1,000 gr sifted powdered sugar
- 575 gr chocolate cake mix
- 300 ml water
- 140 gr shortening
- 110 gr butter
- 120 ml oil
- 38 ml milk
- 3 gr almond extract
Preheat oven to 350. In large bowl, combine first 4 ingredients according to cake mix package directions. Fill each cone with about 2.5 tablespoon of batter. Place cones about 8 cm apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bowl until smooth. Ice each cupcake with about 1 tablespoon icing. Before icing hardens decorate with candy and/or sprinkles. Store in airtight container.
