Upside Down Cupcake Cone Bird Nests Recipe
INGREDIENTS
1 box of Pillsbury™ Funfetti® Premium Cake & Cupcake Mix
Additional ingredients to prepare cake mix per box instructions
3-4 tubs of Pillsbury™ Funfetti® Vanilla Frosting
24 ice cream jumbo cake cones (about 2 ¾-inches tall with flat bottoms)
Shredded wheat cereal
Green food coloring
Chocolate eggs
PREPARATION DIRECTIONS
Step 1
HEAT oven to 350°F. Prepare cake mix according to box directions. Grease cupcake tin with non-stick cooking spray.
Step 2
SPOON a scant 3 tablespoons batter into each cupcake cavity. (Do not overfill.) Place an inverted cupcake cone on top of each cupcake cavity.
Step 3
BAKE for 17-22 minutes. Cool completely. Carefully invert the cupcake cones and let cool completely.
Step 4
CRUSH shredded wheat cereal into small pieces. Tint one of the tubs of frosting with green food coloring. Stir the green frosting into the shredded wheat in a medium sized bowl and mix until combined.
Step 5
FROST the sides of each cupcake with an offset spatula or a butter knife with Funfetti Vanilla frosting. Add sprinkles from the frosting lid.
Step 6
SCOOP a small round teaspoon of the “nest” mixture onto each cupcake. Flatted with the back of a spoon. Add chocolate eggs. Serve and enjoy!
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
