Easy Olympic Torch Ice Cream Cone Cupcakes

The recipe Easy Olympic Torch Ice Cream Cone Cupcakes is ready in about 45 minutes and is definitely an awesome gluten free, dairy free, fodmap friendly, and whole 30 option for lovers of American food. For $1.26 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 84 calories. This recipe serves 16. 241 person were glad they tried this recipe. It is brought to you by Unsophisticook. Summer will be even more special with this recipe. Head to the store and pick up food color, fruit, ice cream cones, and a few other things to make it today. With a spoonacular score of 32%, this dish is rather bad. Ice Cream Cone Cupcakes, Ice Cream Cone Cupcakes, and Funfetti Ice-Cream Cone Cupcakes are very similar to this recipe.

Servings: 16

 

Ingredients:

Wilton Edible Color Markers

Fruit Roll-ups

ice cream cones, wafer or sugar

Equipment:

loaf pan

toothpicks

kitchen scissors

Cooking instruction summary:

Stand the ice cream cones up in a loaf pan. Eight cones should fit in a single pan.Prepare the cake mix as directed on the back of the box, and pour the batter into the cones to the top inside ring.Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the center comes out clean.Allow to cool before serving.Using Wilton Edible Food Markers, draw the 5 Olympic rings on the front of each cone.Choose a store-bought orange frosting or tint frosting orange with food coloring, and frost the top of each ice cream cone cupcake.Cut fruit roll-ups into flame-like shapes with kitchen scissors and arrange on the top of each cupcake to look like a torch.

 

Step by step:


1. Stand the ice cream cones up in a loaf pan. Eight cones should fit in a single pan.Prepare the cake mix as directed on the back of the box, and pour the batter into the cones to the top inside ring.

2. Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the center comes out clean.Allow to cool before serving.Using Wilton Edible Food Markers, draw the 5 Olympic rings on the front of each cone.Choose a store-bought orange frosting or tint frosting orange with food coloring, and frost the top of each ice cream cone cupcake.

3. Cut fruit roll-ups into flame-like shapes with kitchen scissors and arrange on the top of each cupcake to look like a torch.


Nutrition Information:

Quickview
84k Calories
0.87g Protein
0.39g Total Fat
20g Carbs
2% Health Score
Limit These
Calories
84k
4%

Fat
0.39g
1%

  Saturated Fat
0.06g
0%

Carbohydrates
20g
7%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
16mg
1%

Get Enough Of These
Protein
0.87g
2%

Fiber
2g
8%

Vitamin A
357IU
7%

Vitamin K
5µg
5%

Copper
0.1mg
5%

Vitamin B3
0.64mg
3%

Vitamin C
2mg
3%

Potassium
109mg
3%

Iron
0.51mg
3%

Manganese
0.05mg
3%

Vitamin B2
0.04mg
3%

Folate
9µg
2%

Phosphorus
18mg
2%

Magnesium
6mg
2%

Vitamin B1
0.02mg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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