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Taste of Home's Cupcake of the Week
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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe. 

Many of you have asked us to include Nutrition Facts for more recipes. We love hearing your feedback and ideas, and, more importantly, being able to deliver on them. So we’re happy to announce an important update to the Taste of Home Recipe Finder. You’ll now find Nutrition Facts for more than 31,000 recipes online. Check out the improved Taste of Home Recipe Finder today!

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Cupcake Cones 
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Children love this treat, which is not as messy as a piece of cake. 
—Mina Dyck, Boissevain, Manitoba

INGREDIENTS:

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Cake ice cream cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional


DIRECTIONS:

In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 171 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 162 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. 

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. 

TIPS & IDEAS:

My children and daycare students look forward to cupcakes baked in ice cream cones. The difficulty was finding a pan to hold the cones upright while baking. I finally tried mini muffin tins. The cones fit perfectly and don’t tip over. 
—Leann Domonoske, Wilton, North Dakota

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